Crustless Pumpkin Pie
An easy, lower-calorie version of the traditional pie.
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).
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 |
Related Recipes
Cashew Cream
A non-dairy substitute for whipped cream.
Ricotta Cream
This Recipe Makeover is a fat-free replacement for traditional whipped cream, saving on calories! Per serving: 14 calories, 0.6g fat and 0.8g carbs. Saves: 18 calories, 2.2g fat and 0.9g carbs.