Crustless Pumpkin Pie

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A great, low-fat dessert for those watching their carbs. Egg whites can be substituted for the eggs also.

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Ingredients

  • 1 can pumpkin -- (15 oz)
  • 2 eggs -- lightly beaten
  • 1 C evaporated skim milk (4 points)
  • 1/2 C. Splenda
  • 1/8 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice (adds nice flavor if you have it)

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Directions

Mix everything together with a whisk. Pour in a pie plate sprayed with Pam. Bake 15 minutes at 425 degrees, then reduce to 350 for an additional 30-45 minutes (if you used a bigger pie pan, like 10 in., pie will be thinner and take less time to bake, about 30 minutes, an 8 or 9 in. pie pan will need a little more time.) Test for doneness when knife inserted in center comes out clean.

Serving Size: 8




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