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Crustless Pumpkin Pie Recipe

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This recipe for Crustless Pumpkin Pie, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2079 -- Carol Ramsey
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) can - solid pack pumpkin
1 (12 oz.) can - evaporated skim milk, undiluted
2 - whole eggs
2 - egg whites
c. - granulated sugar
1 tsp. - cinnamon
tsp.- allspice
tsp. - ginger
1/8 tsp. - salt
c. - graham cracker OR vanilla wafer crumbs
1 c. - whipped cream OR Cool Whip

Directions:
Directions:
In large bowl mix pumpkin, milk, eggs, and egg whites; beat until smooth. Mix in sugar, spices, and salt, blend well. Stir in crumbs, spray high-sided 9" pie plate with non-stick cooking spray. Pour in filling. Bake in preheated 325 oven 45 to 55 minutes; until knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Cut in wedges and serve with whipped cream. Makes 10 servings.

Personal Notes:
Personal Notes:
I love pumpkin and this is yummy!

 

 

 

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