Crustless Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/2 cups sugar1 tsp. salt2 tsp. ground cinnamon1 tsp. ground ginger1/2 tsp. ground cloves4 lg. eggs1 can (29 oz) pumpkin2 cans (12 oz. each) evaporated Milk
Makes 2 9 inch pies and serves 16
Mix sugar, salk, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in Pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Spray 2 pie pans with non-stick cooking spray. Pour into pie pans.
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 hrs. Serve immediately or refrigerate.
Number of Servings: 16
Recipe submitted by SparkPeople user MIANNE.
Mix sugar, salk, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in Pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Spray 2 pie pans with non-stick cooking spray. Pour into pie pans.
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 hrs. Serve immediately or refrigerate.
Number of Servings: 16
Recipe submitted by SparkPeople user MIANNE.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 1.4 g
- Cholesterol: 55.0 mg
- Sodium: 323.3 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 4.4 g
- Protein: 5.7 g
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