- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 99.4
- Total Fat: 2.9 g
- Cholesterol: 51.2 mg
- Sodium: 61.0 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.5 g
- Protein: 3.6 g
Low Glycemic Crustless Pumpkin Pie ShootersSubmitted by: CHOCOKEL
IntroductionIf you don't add the whip cream, each portion is 84 Cal, 2 Fat, and 13 Carbs (with dietary fiber calculated). If you don't add the whip cream, each portion is 84 Cal, 2 Fat, and 13 Carbs (with dietary fiber calculated).
1/4 cup Sugar
1/2 cup (Cup for Cup) Stevia Extract
1 15oz Can Pumpkin
Pinch of Salt
2 TBSP Whole Wheat Flour
2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
less than 1/8 tsp of Shaved Whole Nutmeg (optional)
3/4 cup Non-Fat Milk
1/4 cup Prune Juice (optional, meant to make recipe sweeter while adding nutrients)
1/2 tsp Vanilla
8 TBSP Light Whipped Cream
Use a toothpick to determine how cooked they are.
In a bowl mix sugar, stevia extract, pumpkin, Salt, flour, cinnamon, and nutmeg.
Then add eggs, milk, prune juice, and vanilla. Stir until mixture is smooth.
Pour mixture 3/8 into 8 greased oven safe cups or custard cups. Set the cups into a pan filled half way up the cups in water.
Place in oven and immediately turn down oven to 375 degrees. Cook for about 40 minutes. (Start checking how cooked they are at 30 minutes.) Tops of shooters should brown a little.
Top with 2 TBSP Light Whipped Cream
Serving Size: 3/8 cup