Ingredients for Diabetic Crustless Pumpkin Pie
- Butter Flavored Cooking Spray
- Pumpkin
- Nonfat Milk
- Sugar Substitute
- Low Fat Biscuit Mix
- Margarine
- Pumpkin Pie Spice
- Vanilla Extract
- Liquid Egg Substitute
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How to Make Diabetic Crustless Pumpkin Pie
- Preheat oven to 350°F (175°C) or gas mark 4.
- Lightly grease a 9-inch pie plate or baking dish with cooking spray.
- In a large bowl, combine the pumpkin puree, sugar substitute, eggs, spices, and vanilla extract. Mix well.
- Using an electric mixer or whisk, beat the mixture for 1-2 minutes until smooth and creamy.
- Pour the mixture into the prepared pie plate.
- Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours to allow it to fully set.
- Serve chilled, topped with a dollop of sugar-free whipped topping (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
45g
Fat
3g
Carbs
4g
