Crustless Pumpkin Pie
by Melinda D. Maryniuk, MEd, RD, CDE
Nutrition Facts: 8 servings : Carbs: 20 g per serving Calories: 95 per serving (if using sugar substitute, 13 g carbs, 67 calories)
1 15 oz can pumpkin
1/3 cup sugar (or sugar substitute equivalent to 1/3 cup sugar)
2 Tbsp honey
1 ½ tsp pumpkin pie spice
2 eggs lightly beaten or ½ cup egg substitute
1 tsp vanilla
¾ cup evaporated fat free milk
Preheat oven to 325°F. Spray a 9” glass pie plate with nonstick spray. Whisk all ingredients together in a bowl and pour into the pie plate. Bake for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for about 2 hours. Serve immediately or refrigerate.
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