Baking: Pastries, Pies, Tarts: Crustless Pumpkin Pie

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

Author: Dawn Maucher, CalorieKing member
Date: December 27, 2012

Serves: 8 person(s)
Yield: 8 x slices

Preparation Time: 10 mins
Cooking Time: 1 hrs

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).

Related Recipes:

Cashew Cream
Ricotta Cream