Crustless Pumpkin Pie
1 - 15 oz can pumpkin
1/3 cup Splenda, granulated (or other sugar substitute)
2 Tbsp agave nectar
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup eggbeaters
1/2 tsp vanilla
3/4 cup evaporated fat free milk
Preheat the oven to 350 degrees F. Coat a 8 inch baking pan with cooking
spray
Combine the Splenda, agave nectar, pumpkin pie spice, nutmeg, and
ginger. Slowly add the eggbeaters and vanilla; lightly beat until combined.
Gradually incorporate the evaporated milk into the mixture
Pour the mixture into the baking pan. Bake for 45 to 50 minutes. You
will know that it is done when the center appears set when gently shaken.
Once cooled, cover and chill the dish for at least 2 hours before serving
Prior to serving, use a spatula to loosen the pie from the sides of the
pan. Cut the pie into wedges.
Makes: 8 servings
Nutritional Information Per Serving: Calories: 61; Calories from Fat: 4
g; Total Fat: 0.4 g; Saturated Fat: 0g; Cholesterol: 1 mg; Sodium: 62mg;
Total Carbs: 10.5 g; Dietary Fiber: 2.7 g; Sugar: 5.8 g; Protein: 4.5 g
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