Crustless Pumpkin Pie (Custard)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.9
  • Total Fat: 1.5 g
  • Cholesterol: 47.5 mg
  • Sodium: 131.9 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.0 g

View full nutritional breakdown of Crustless Pumpkin Pie (Custard) calories by ingredient
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Introduction

A more healthy alternative, especially during the holidays, to the traditional dessert. Can be served with 1 serving gingersnaps. A more healthy alternative, especially during the holidays, to the traditional dessert. Can be served with 1 serving gingersnaps.
Number of Servings: 8

Ingredients

    1.94 cup Libby's Canned Pumpkin Puree (by PRAIRIEHARPY)
    .5 cup Granulated Sugar
    .75 cup Milk, canned, evaporated, nonfat
    10 serving Great Value No Calorie Stevia
    2 large Egg, fresh, whole, raw
    3 tbsp Egg substitute, liquid (Egg Beaters)
    2 tsp Cinnamon, ground
    .25 tsp Ginger, ground
    .25 tsp Nutmeg, ground
    .25 cup (8 fl oz) Water, tap
    .5 tsp Morton's Lite Salt

Tips

Depending on oven temperature, cooking time may need to be lengthened. Sweetener may be increased or decreased to suit taste. Amount was estimated due to difference in measurement.


Directions

Mix together egg, sugar, sweetener, salt, and spices. Add canned pumpkin and milk; mix well. Pour into one deep dish, 10" pie plate (sprayed with Pam). Bake at 450 F for 10 minutes; turn down oven temperature to 350 and bake 40-45 minutes longer, or until knife inserted near center comes out clean. Cool on wire rack, refrigerate, and serve chilled. May serve with light whipped topping and/or gingersnaps (latter two ingredients not part of nutrition information).

Serving Size: Makes 8 standard wedges of pie

Number of Servings: 8

Recipe submitted by SparkPeople user PERRYBABE.

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