Low-Sugar Crust-less Pumpkin Pie
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) fat-free evaporated milk
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
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.