Crustless Pumpkin Pie
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cup Splenda1/4 t. Salt1 t. Cinnamon, ground1/2 t. Ginger, ground1/4 t. Cloves, ground3 large Egg, fresh2 cups Pumpkin, cooked, boiled, drained, without salt, mashed 12 fl. oz. Milk, canned, evaporated, nonfat
Preheat oven to 35 degrees. Mix the splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl and bend in the pumpkin and spice mixture. Gradually blend the evaporated milk.
Divide the pumpkin custrad filling between two pie plates spread with non-stick spray (i.e. Pam). Bake 20-25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill. Serve with a dallop of splenda sweetened whipped cream or a squirt of Reddi-whip before servingif desired.
Makes two pies; each seving 8
Number of Servings: 16
Recipe submitted by SparkPeople user TXSWEETIE.
Divide the pumpkin custrad filling between two pie plates spread with non-stick spray (i.e. Pam). Bake 20-25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill. Serve with a dallop of splenda sweetened whipped cream or a squirt of Reddi-whip before servingif desired.
Makes two pies; each seving 8
Number of Servings: 16
Recipe submitted by SparkPeople user TXSWEETIE.
Nutritional Info Amount Per Serving
- Calories: 39.4
- Total Fat: 1.0 g
- Cholesterol: 40.8 mg
- Sodium: 76.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.4 g
- Protein: 3.2 g