Crustless Pumpkin Pie
Makes 8 servings.
* ¾ cup granulated sugar
* 1 teaspoon ground cinnamon
* ½ teaspoon salt
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* 2 large eggs
* 1 can (15 ounces) pumpkin (not pumpkin pie filling)
* 1 can (12 ounces) evaporated fat-free milk
* Reduced-fat whipped topping, optional
- Spray 9-inch round glass pie dish with nonstick cooking spray. Preheat oven to 325°F.
- Mix sugar, cinnamon, salt, ginger, and cloves in small bowl.
- Beat eggs in large mixing bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie dish.
- Bake for 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or cover and refrigerate. Top with whipped topping if desired.
Nutrition for ⅛ of recipe (without topping): 140 calories, 1.5 g fat, 55 cholesterol, 210 mg sodium, 28 g carbohydrate, 2 g fiber, 26 g sugar, 6 g protein.
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