Crustless Pumpkin Pie (Custard)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.94 cup Libby's Canned Pumpkin Puree (by PRAIRIEHARPY) .5 cup Granulated Sugar .75 cup Milk, canned, evaporated, nonfat 10 serving Great Value No Calorie Stevia 2 large Egg, fresh, whole, raw 3 tbsp Egg substitute, liquid (Egg Beaters) 2 tsp Cinnamon, ground .25 tsp Ginger, ground .25 tsp Nutmeg, ground .25 cup (8 fl oz) Water, tap .5 tsp Morton's Lite Salt
Mix together egg, sugar, sweetener, salt, and spices. Add canned pumpkin and milk; mix well. Pour into one deep dish, 10" pie plate (sprayed with Pam). Bake at 450 F for 10 minutes; turn down oven temperature to 350 and bake 40-45 minutes longer, or until knife inserted near center comes out clean. Cool on wire rack, refrigerate, and serve chilled. May serve with light whipped topping and/or gingersnaps (latter two ingredients not part of nutrition information).
Serving Size: Makes 8 standard wedges of pie
Number of Servings: 8
Recipe submitted by SparkPeople user PERRYBABE.
Serving Size: Makes 8 standard wedges of pie
Number of Servings: 8
Recipe submitted by SparkPeople user PERRYBABE.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 1.5 g
- Cholesterol: 47.5 mg
- Sodium: 131.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.8 g
- Protein: 5.0 g
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