Sugar Free Crustless Pumpkin Pie

23. January 2010, 20:56 UhrFood, cooking, healthJoyce1 comment

Crustless Pumpkin Pie

Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 cup Splenda

Combine all ingredients and beat until smooth. Pour into a 9″ sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

1 serving (1/8 pie) = 54 calories

Note: I add 4 tablespoons of fat free Cool Whip which adds 30 calories, but it’s TOTALLY worth it. Yummmm…

1 comment:

  1. joyceanndavis.com » Weight loss tips (Pingback), 7. February 2010, 19:52
     

    [...] Crustless sugar-free pumpkin pie – this isn’t pre-packaged, but after I bake it, I divide it into single serving containers. [...]

     

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