sugarless, crustless pumpkin pie.
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This is not my original, but got the recipe from a new friend whose name is Rob. It is delicious for those of us who NEED the sugarless recipes. Enjoy! I think this would be gluten free.
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yield
6 -8
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For sugarless, crustless pumpkin pie.
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15 oz canpumpkin (not pie mix)
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1 csplenda
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1/2 tspsalt
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2 Tbsppumpkin pie spice (or to taste)
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1/2 ceggbeaters
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15 oz canfat free evaporated milk
How To Make sugarless, crustless pumpkin pie.
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1Beat eggbeaters in the large mixing bowl, add pumpkin pie spice and salt. Stir in pumpkin and Splenda, mix well. Add evaporated milk slowly, mix until smooth.
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2Preheat oven 425* Pour pie mixture in 9" pie plate that has been sprayed. Be sure to spray sides of plate too. Bake @ 425* for 15 minutes, lower heat to 350* and bake 40-50 minutes more or until a knife comes out clean. Cool and enjoy.
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3This is the recipe on the Libby's pumpkin can, except for changes in the ingredients that were made above.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Sugarless, crustless pumpkin pie.:
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