Crustless Pumpkin pie (with Splenda)

Name: Crustless Pumpkin pie (with Splenda) Recipe
Yield: 9
Ingredients: *Splenda No Calorie Sweetener 23.20 tsp (remove); *MORTON Sea Salt Fine Salt .33 tsp (remove); Cinnamon ground .66 tsp (remove); Ginger ground .33 tsp (remove); Egg Yolk .66 large (remove); Egg white .9044 serving (remove); Pumpkin canned without salt 1.275 cup (remove); Milk canned evaporated nonfat 1 cup (remove)

Number of Servings: 9

Ingredients

*Splenda No Calorie Sweetener, 23.20 tsp (remove)*MORTON Sea Salt, Fine Salt, .33 tsp (remove)Cinnamon, ground, .66 tsp (remove)Ginger, ground, .33 tsp (remove)Egg Yolk, .66 large (remove)Egg white, .9044 serving (remove)Pumpkin, canned, without salt, 1.275 cup (remove)Milk, canned, evaporated, nonfat, 1 cup (remove)

Directions

made 2 batches of Libby's pumpkin pie recipe with splenda and filled 2 pie shells and had enough for another, but no 3rd pie shell. So I poured this into 9 paper cupcake liners and baked.

Serving Size: makes 9 cupcake cups

Number of Servings: 9

Recipe submitted by SparkPeople user TIME2BHEALTHY.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 40.3
Total Fat: 0.5 g
Cholesterol: 16.2 mg
Sodium: 122.7 mg
Total Carbs: 8.9 g
Dietary Fiber: 1.1 g
Protein: 3.2 g

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