Crustless pumpkin pie

Name: Crustless pumpkin pie Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8
Ingredients: 1 1/2 cups Splenda; 1 tsp. salt; 2 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. cloves; 4 large eggs; 1 can (29 oz) 100%pure pumpkin; 2 cans (12 fl. oz. each) fat free evaporated skimmed milk

(7)

Number of Servings: 8

Ingredients

1 1/2 cups Splenda1 tsp. salt2 tsp. ground cinnamon1 tsp. ground ginger1/2 tsp. cloves4 large eggs1 can (29 oz) 100%pure pumpkin2 cans (12 fl. oz. each) fat free evaporated skimmed milk

Directions

Mix Splenda, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into a pie plate sprayed with Pam. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Number of Servings: 8

Recipe submitted by SparkPeople user GRACIEC.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 170.5
Total Fat: 3.1 g
Cholesterol: 110.1 mg
Sodium: 451.6 mg
Total Carbs: 26.2 g
Dietary Fiber: 3.5 g
Protein: 11.7 g

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Member Reviews

DONNARAE10
This was very good. I used egg beaters instead of eggs to make it less fat. I also poured it into muffin cups instead of pie . Makes 12 servings which even makes it less fat. I will definately make this again. Didn't even miss the crust. Takes less time in the oven also. - 10/11/07
DENNISBISHOP
WOW - 3/26/07
SHEILAR1
loved it!! - 3/26/07
BONNIEPF
A variation on the one I make, I made it for my sister when she was struggling with Gestational Diabetes and it was just as good according to her! - 3/26/07