Low-Sugar Crust-less Pumpkin Pie

Ingredients:

• 1 can (15 ounces) solid-pack pumpkin

• 1 can (12 ounces) fat-free evaporated milk

• 2 eggs

• Sugar substitute equivalent to 3/4 cup sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground ginger

• 1/8 teaspoon salt

• 1/2 cup reduced-fat Graham Crackers (about 3 whole crackers)

• Reduced-fat whipped topping and additional cinnamon, optional

Directions:

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.