Ingredients
1 can (15 ounces) solid-pack pumpkin1 can (12 ounces) fat-free evaporated milk1/2 cup egg substitute2 egg whitesSugar substitute equivalent to 3/4 cup sugar1 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground ginger1/8 teaspoon salt1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)Reduced-fat whipped topping and additional cinnamon, optional
Preparation
In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.
