Low Glycemic Crustless Pumpkin Pie Shooters
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup Sugar1/2 cup (Cup for Cup) Stevia Extract1 15oz Can PumpkinPinch of Salt2 TBSP Whole Wheat Flour2 tsp Ground Cinnamon1/2 tsp Ground Nutmegless than 1/8 tsp of Shaved Whole Nutmeg (optional)2 Eggs3/4 cup Non-Fat Milk1/4 cup Prune Juice (optional, meant to make recipe sweeter while adding nutrients)1/2 tsp Vanilla8 TBSP Light Whipped Cream
Preheat oven to 400 degrees.
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
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
Nutritional Info 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
Member Reviews