Crustless Pumpkin Pie

Crustless Pumpkin Pie

An easy, lower-calorie version of the traditional pie.

Rating:

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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 1 hr

Yield: 8 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients

  • 1 (15 oz) can pumpkin
  • 1 (12 oz) can fat-free evaporated milk
  • 3/4 cup egg substitute
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 cup Splenda®

Directions:

Combine all ingredients and beat until smooth. Pour into lightly greased 9-1/2inch glass pie plate.

Bake at 400ºF for 15 minutes. Reduce heat to 325ºF and continue baking for 45 minutes, or until knife comes out clean from the center.

Variations:

Top with a dollop of low-fat whipped topping, Ricotta Cream or Cashew Cream (see recipe links).

Thanks to Dawn Maucher, CalorieKing member

Nutritional Info (per serving)

CALORIES 83 cals
Kilojoules 342 kJ
Fat 0.3 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 251 mg
Carbohydrates 14.1 g
Fiber 1.7 g
Total Sugars 8.0 g
Protein 5.8 g
Calcium 137.0 mg
Note: A dash indicates no data is available.