This crustless pumpkin pie is so creamy and delicious, you won't even miss the crust! Made with egg substitute, sweetener, and fat-free milk, it may just become a new holiday tradition.
Ingredients
- cooking spray
- 1 can pumpkin puree , 15 ounce
- 1.25 cups skim milk
- 0.75 cups granular sucralose sweetener , such as Splenda
- 0.5 cups egg substitute
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
Instructions
-
1
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
-
2
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
-
3
Bake in the preheated oven until the center is set, about 30 minutes. Remove from the oven and cool completely before serving.
Nutrition Facts
Per serving
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