No-Crust Low-Fat Pumpkin Pie (with cream of wheat)

Name: No-Crust Low-Fat Pumpkin Pie (with cream of wheat) Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: 1 15-oz can pumpkin (not the pumpkin pie mix); 1 cup fat-free milk soy milk or fat-free evaporated milk; 1/2 cup fat-free plain or vanilla yogurt; 1/2 cup egg substitute (or 2 egg whites and 1 whole egg); 1 tsp. vanilla extract; 1/2 cup of 1/2 cup Splenda OR any sugar-free syrup such as Torani or DaVinci; 1 Tab. pumpkin pie spices (or combination or cinnamon nutmeg allspice and cloves); 3 Tab. Cream of Wheat (uncooked); Mix wet ingredients with wire whisk then add in dry. Pour into pie pan sprayed with cooking spray. Dust with nutmeg. Bake for 60 minutes in 350 degree oven. Serve with fat-free and/or sugar-free Cool Whip (opt).

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 12

Ingredients

1 15-oz can pumpkin (not the pumpkin pie mix)1 cup fat-free milk, soy milk, or fat-free evaporated milk1/2 cup fat-free plain or vanilla yogurt1/2 cup egg substitute (or 2 egg whites and 1 whole egg)1 tsp. vanilla extract1/2 cup of 1/2 cup Splenda OR any sugar-free syrup, such as Torani or DaVinci1 Tab. pumpkin pie spices (or combination or cinnamon, nutmeg, allspice and cloves)3 Tab. Cream of Wheat (uncooked)Mix wet ingredients with wire whisk, then add in dry. Pour into pie pan sprayed with cooking spray. Dust with nutmeg. Bake for 60 minutes in 350 degree oven. Serve with fat-free and/or sugar-free Cool Whip (opt).

Directions

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user SUASPONTE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 45.0
Total Fat: 0.1 g
Cholesterol: 0.6 mg
Sodium: 45.4 mg
Total Carbs: 7.3 g
Dietary Fiber: 1.7 g
Protein: 2.6 g

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