Sugarless, crustless pumpkin pie.
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15 oz can(s)pumpkin (not pie mix)
2 Tbsppumpkin pie spice (or to taste)
15 oz can(s)fat free evaporated milk
How to Make Sugarless, crustless pumpkin pie.
- Beat 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.
- Preheat 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.
- This is the recipe on the Libby's pumpkin can, except for changes in the ingredients that were made above.