Crustless Pumpkin Pie

Crustless Pumpkin Pie

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

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (34 ratings made) Rate
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 Convert to Imperial

  • 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 400║F for 15 minutes. Reduce heat to 325║F 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