Zutaten für Crustless Pumpkin Pie
- Egg Beaters Egg Substitute
- Evaporated Skim Milk
- Splenda Granular
- 1 tablespoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
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Zubereitung von Crustless Pumpkin Pie
- Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch baking pan with cooking spray.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until completely smooth.
- Pour the mixture into the prepared baking pan.
- Bake for 50-55 minutes, or until a knife inserted near the center comes out clean. The center should be set but still slightly jiggly.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours to allow it to set fully.
- Once chilled, cut into 9 squares and serve. Top with fat-free whipped topping, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
0g
Carbs
2g
