Crustless Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
about 1 3/4 cup of canned pumpkin, or 15 ounces (try to get unsalted)2 egg whites1 cup of 2% milk (you can use 1% or fat free, but my family likes to use 2%)1 teaspoon of cinnamon1 1/2 teaspoon of pumpkin pie spice1 cup of Splenda (or another no calorie sweetner)
Mix all of the ingredients together in a large bowl, starting with the pumpkin, milk, and eggs, then adding the spices and Splenda.
Pour the mixed ingredients into a 9-inch pie tin and bake it in the oven (preheated to 400 degrees) for 15-20 minutes.
After 15-20 minutes, lower the temperature to 325 degrees for another 40-45 minutes, or until a knife put into the center of the pie comes out cleanly.
Cut into 8 pieces, and you have a crustless pumpkin pie!
*You can also top it with some Cool Whip Free, but that's not included in the calorie count.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGIE_Z132.
Pour the mixed ingredients into a 9-inch pie tin and bake it in the oven (preheated to 400 degrees) for 15-20 minutes.
After 15-20 minutes, lower the temperature to 325 degrees for another 40-45 minutes, or until a knife put into the center of the pie comes out cleanly.
Cut into 8 pieces, and you have a crustless pumpkin pie!
*You can also top it with some Cool Whip Free, but that's not included in the calorie count.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGIE_Z132.
Nutritional Info Amount Per Serving
- Calories: 39.7
- Total Fat: 0.8 g
- Cholesterol: 2.4 mg
- Sodium: 15.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.4 g