Crustless Pumpkin Pie
By
Myra Wynne
@MJWin
1
Gluten-free, sugar-free, low-carb, and the best pumpkin pie you'll ever eat! You won't even miss the crust.
Ingredients
- 1 can(s)
- pumpkin (15 oz)
- 1 can(s)
- evaporated skim milk (12 oz)
- 3/4 c
- egg substitute (or 3 egg whites)
- 1/2 tsp
- salt
- 3 Tbsp
- pumpkin pie spices
- 1 tsp
- vanilla
- 2/3 c
- splenda (or sugar to taste)
- sugar-free whip topping
How to Make Crustless Pumpkin Pie
- 1Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan.
- 2Bake at 400 degrees for 15 minutes, then at 325 for 45 minutesw or until a knife inserted in center comes out clean.
- 3Cool completely. Add a (generous!) dollop of whip topping and enjoy!
- 4Serving: 8 slices - per serving: 69 calories; 3g fat; 5g protein; 6g carbohydrate; 215mg sodium.
About Crustless Pumpkin Pie
Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Healthy
