Y’all, this is a low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs. It is a great substitute if you need or want one this holiday season, so you don’t have to miss out on all the great seasonal flavors. Enjoy y’all !!!!!
1 (15 oz can) pumpkin
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 Tbsp honey
1 1/2 tsp pumpkin pie spice
2 eggs, lightly beaten (1/2 cup refrigerated or frozen egg product, thawed)
1 tsp vanilla
3/4 cup evaporated fat-free milk
Preheat oven to 350 F. Lightly grease an 8-inch spring form pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.
Choose from Splenda granular or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
Same as below, except 67 Calories, 13g Carbs
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