crustless pumpkin pie
Crust less Pumpkin Pie
Ingredients:
15 oz canned pumpkin, no salt or sugar added
12 oz fat free evaporated milk
3 egg whites
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup Splenda
Preparation:
Combine all ingredients and beat until smooth.
Pour into a 9" pie pan coated with cooking spray.
Bake at 400 for 15 minutes, then at 325 for 45 more minutes or until a knife inserted in the center comes out clean.
Makes: 8 servings
Serving size: 1/8 pie
LA Exchange: 1 Vegetable, ½ Dairy
Deb's Note: I used the spoonable splenda, and I have noticed (to me anyway) that it has more of an aftertaste than the packages. It does have a slight aftertaste but is still really yummy. If you wanted a crust, just make one out of graham crackers or nilla wafers and add a starch to it. The serving size it decent too.
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