Crustless Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 3/4 cup (1 small can) canned pumpkin2 servins of Egg Substitute1 c. Carnation Fat Free Evaporated Milk2 tsp. cinnamon1 tsp. Pumpkin Pie Spice1 c. Splenda no calorie sweetener
1. Heat oven to 350ºF. Spray 9 inch pie plate with nonstick cooking spray.
2. Place all Pumpkin Pie ingredients in blender or food processor. Cover and blend until smooth. Pour into pie plate.
3. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Makes 6 servings.
Tastes great with a Tbsp of Cool Whip Free.
Number of Servings: 6
Recipe submitted by SparkPeople user SASSY_71MO.
2. Place all Pumpkin Pie ingredients in blender or food processor. Cover and blend until smooth. Pour into pie plate.
3. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Makes 6 servings.
Tastes great with a Tbsp of Cool Whip Free.
Number of Servings: 6
Recipe submitted by SparkPeople user SASSY_71MO.
Nutritional Info Amount Per Serving
- Calories: 45.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 43.1 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
Member Reviews