BAKED PUMPKIN

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4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 7
Amount Per Serving
Calories: 144.1

Total Fat: 2.0 g
Cholesterol: 3.2 mg
Sodium: 153.3 mg
Total Carbs: 22.0 g
Dietary Fiber: 4.8 g
Protein: 11.5 g

View full nutritional breakdown of BAKED PUMPKIN calories by ingredient

Introduction

This baked pumpkin tastes and looks as good as pumpkin pie only without the sugar or fat. It has the same firmness as pie filling. You won't even miss the crust. It's wonderful as a substitute for Thanksgiving pumpkin pie.

You may reduce the measurements by half if you want to make less but this is so delicious that you'll want to have leftovers for snacks or to use as a side vegetable.

This baked pumpkin tastes and looks as good as pumpkin pie only without the sugar or fat. It has the same firmness as pie filling. You won't even miss the crust. It's wonderful as a substitute for Thanksgiving pumpkin pie.

You may reduce the measurements by half if you want to make less but this is so delicious that you'll want to have leftovers for snacks or to use as a side vegetable.

Minutes to Prepare: 5

Minutes to Cook: 55

Number of Servings: 7

Ingredients

1 large can (29 oz.) pure pumpkin

1 can (12 oz) evaporated skim milk

1 cup fat-free milk

1 cup egg substitute

3 teaspoons pumpkin pie spice or to taste

1 teaspoon salt

Sweetner to taste. I prefer liquid Stevia

Directions

Preheat oven to 425 degrees.
Mix all ingredients well. Pour into a Pam-sprayed 8" X 8" X 2" or similar sized pan. Bake at 425 degrees for 15 minutes then reduce to 350 degrees and bake for 40 - 50 minutes.

Makes 7 1/2-Cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user SUNWORSHIPER.