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Thursday, December 13 2012

Basic Crustless Pumpkin Pie

MAKES: 8 servings
Basic Crustless Pumpkin Pie
  • 115 ounce can pumpkin
  • 1/3cup sugar or sugar substitute* equivalent to 1/3 cup sugar
  • 2tablespoons honey
  • 1 1/2teaspoons pumpkin pie spice
  • 1/2cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1teaspoon vanilla
  • 3/4cup evaporated fat-free milk

1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.

2. Bake for 45 to 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 or up to 24 hours before serving.

3. 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. Makes 8 servings (1 slice each).

*Sugar Substitutes::

4. Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

*Sugar Substitutes::
5. Same as above, except 67 cal., 13 g carb. Exchanges: 1 carb. Carb choices: 1. 
Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email

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