Delicious Crustless Pumpkin Pie
This Delicious Crustless Pumpkin Pie is a fantastic treat to make all year-round, but is great for the holidays when dessert is on your mind. It’s from Angela Shaw, DTR, Nutritionist at Cooper Hospital. I have made this myself and it is tasty and a low-calorie way to have your pie and eat it, too!
Ingredients:
- one 15 oz. can pure pumpkin
- one 12 oz. can evaporated FAT-FREE milk
- 1/2 cup FAT-FREE liquid egg substitute (like original Egg Beaters, etc.)
- 3/4 cup Splenda No-Calorie Sweetener (granulated for baking) – you can drop this down to 1/2 cup if you like a less sweet taste)
- two tsp. pumpkin pie spice
Directions:
- Preheat oven to 350 degrees
- Combine all ingredients in a bowl and mix thoroughly. This should be very easy to mix so a wisk will do. No need to bring out the KitchenAid mixer.
- Place mixture in a baking dish (8″ x 8″ or 9″ x 9″ work well) sprayed lightly with a non-stick spray or light flour. Bake in oven for 45 minutes.
- Pie will remain a little soft like pie filling.
- Once ready to serve, cut into 9 pieces. Each piece is only 65 calories, <0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein.
Great DETERMINED TO SUCCEED tip: This dish is delicious warm or cold. If you like whipped cream on top, never fear! Just add a dollop of a non-fat whipped cream like Cool Whip for a great topping for this delectable dessert.
