Nov 132012
Ingredients:
16 oz. canned pumpkin
1/2 cup Reddi Egg
12 oz. evaporated fat free milk
1/3 cup organic sugar
1/2 teaspoon Kosher or sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
4 squares graham crackers, crushed
Directions:
Preheat oven to 350˚. In a medium bowl blend pumpkin, Reddi Egg, sugar and spices. Add the evaporated milk and mix well. Spray a 9″ pie pan with a non-stick coating and pour the mixture into the pie pan. Bake at 350˚ for one hour. Remove from oven and cool . When pie has cooled, sprinkle the graham crackers over the top. Slice and serve.
[…] a crust-less pumpkin pie, reduce the sugars (use organic or raw sugar). Replace heavy creams with non-fat evaporated milk […]