Pumpkin Pie filling cups
- Number of Servings: 9
Ingredients
2 large Egg, fresh, whole, raw 1.50 tsp Cinnamon, ground 0.25 tsp Cloves, ground 0.50 tsp Ginger, ground 0.50 tsp Salt 425 Pumpkin, canned, without salt 36 tsp Splenda 1 cup Lactaid 1% Milk
1. lightly mix up eggs and add the rest of the ingredients.
2. spray muffin tins with spray oil
3. Bake at 350 for 35 min
4. Let cool and run a knife around them. They are delicate but will come out. (Perhaps I could try parchment liners next time?
Serve with whipped cream or cool whip if you like!
Serving Size: makes 9
2. spray muffin tins with spray oil
3. Bake at 350 for 35 min
4. Let cool and run a knife around them. They are delicate but will come out. (Perhaps I could try parchment liners next time?
Serve with whipped cream or cool whip if you like!
Serving Size: makes 9
Nutritional Info Amount Per Serving
- Calories: 45.8
- Total Fat: 1.5 g
- Cholesterol: 43.0 mg
- Sodium: 161.5 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.6 g
- Protein: 2.8 g
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