Crustless Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 39.4
- Total Fat: 1.0 g
- Cholesterol: 40.8 mg
- Sodium: 76.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.4 g
- Protein: 3.2 g
View full nutritional breakdown of Crustless Pumpkin Pie calories by ingredient
Number of Servings: 16
Ingredients
-
3/4 cup Splenda
1/4 t. Salt
1 t. Cinnamon, ground
1/2 t. Ginger, ground
1/4 t. Cloves, ground
3 large Egg, fresh
2 cups Pumpkin, cooked, boiled, drained, without salt, mashed
12 fl. oz. Milk, canned, evaporated, nonfat
Directions
Preheat oven to 35 degrees. Mix the splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl and bend in the pumpkin and spice mixture. Gradually blend the evaporated milk.
Divide the pumpkin custrad filling between two pie plates spread with non-stick spray (i.e. Pam). Bake 20-25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill. Serve with a dallop of splenda sweetened whipped cream or a squirt of Reddi-whip before servingif desired.
Makes two pies; each seving 8
Number of Servings: 16
Recipe submitted by SparkPeople user TXSWEETIE.
Divide the pumpkin custrad filling between two pie plates spread with non-stick spray (i.e. Pam). Bake 20-25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill. Serve with a dallop of splenda sweetened whipped cream or a squirt of Reddi-whip before servingif desired.
Makes two pies; each seving 8
Number of Servings: 16
Recipe submitted by SparkPeople user TXSWEETIE.
