Crustless Pumpkin Pie
Happy Healthy Holidays!
This Crustless Pumpkin Pie makes a great low fat, lower calorie pumpkin pie. So good in fact, you won't miss the crust or the fat that they contain. It's also low in sugar.
2 cups canned pumpkin
2 cups water
1 cup low fat milk powder (equal to 4 cups low-fat milk)
3/4 cup brown Sugar Twin
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Mix all ingredients together in order, in a large bowl.
Pour into a 9-inch glass pie pan sprayed with non-stick spray.
Bake in a preheated 350 degree oven for 1 hour, or until knife inserted in center of pie comes out clean.
Serve warm or let sit and serve.
Recipe makes one 9-inch Crustless Pumpkin Pie.
Pumpkin puree contains only 24 calories per one half cup and is a good source of vitamin A and fiber and iron.
Yield: 8 servings
Calories: 114; Protein: 8g; Sodium: 203mg; Cholesterol: 76mg; Fat: 3g; Carbohydrates: 15g
Exchanges: 1 Vegetable, 3/4 Low-Fat milk
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- Thanksgiving Day Fat Free Pumpkin Pie
- Crunchy Pumpkin Pie
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Pumpkin pie was the dessert served at the Pilgrims' second Thanksgiving in 1623. The colonists also made pumpkin soup.