Sugar-Free Pumpkin Pie

So our diabetic friends can enjoy a slice also!

• Ready In: 1 hr
• Yields: 8 servings.

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can  evaporated skim milk
•  egg substitute (equivalent to 2 eggs)
• 2  egg whites
•  artificial sweetener (equivalent to 3/4 cup sugars)
• 1  teaspoon cinnamon, ground
• 1⁄4 teaspoon allspice, ground
• 1⁄4 teaspoon ginger, ground
• 1⁄8 teaspoon salt
• 1⁄2 cup reduced-fat graham cracker crumbs
•  light whipped topping (and additional cinnamon) (optional)

Directions

1. In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
2. Add the spices and salt, beat until well mixed.
3. Stir in graham cracker crumbs.
4. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
5. Bake at 325'F for 50-55 minutes or until a knife inserted near the center comes out clean.
6. Cool.
7. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
8. Store in the refrigerator.
9. Sweet 'N Low or Sweet One are recommended for baking.