Crustless Pumpkin Pie

1 lb Can solid pack pumpkin

1 oz 12 can evaporated milk

2 Whole eggs

2 Egg whites

3/4 c Sugar

1 ts Ground cinnamon

1/4 ts Ground allspice

1/4 ts Ground ginger

1/8 ts Salt

1/2 c Graham-cracker or

1/2 c Vanilla wafer crumbs

1 c Whipped cream (optional)

In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out

clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream. Nutrients per serving: calories 166, protein 5g, carbohydrates 27g, total fat 9g (saturated fat 5g),

dietary fiber 1 g, cholesterol 70mg, sodium 125mg. Modern Maturity, December/January 1994