CRUSTLESS PUMPKIN PIE

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener 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 cracker crumbs
Light whipped topping and additional cinnamon, optional

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