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Crust-less Pumpkin Pie


1 15 oz. can pumpkin
1/3 cup sugar substitute
2 tablespoon honey
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup refrigerated egg product
1 teaspoon vanilla
¾ cup evaporated skim milk

 

Directions:

  • Preheat oven to 350 degrees F.
  • Lightly grease an 8 or 9-inch springform pan.
  • In a medium bowl, combine pumpkin, sugar, honey and spices.
  • Beat lightly just until combined.
  • Add egg 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 45-50 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 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.

 

Nutritional Information:

Serving size: 1 slice (1/8 of pie)
Calories: 84
Total fat: <0.5 g
Cholesterol: 16 g
Sodium: 61 mg
Fiber: 4.5 g
Protein: 5 g

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This is a non-profit organization. Please consider donating to help heal, comfort and care.

Learn more »