Saturday, December 3, 2011

Crustless Pumpkin Pie

Crustless Pumpkin Pie

1 15 oz cant of pumpkin
1 12 oz can evaporated skim milk
¾ cup egg substitute or 3 egg whites
½ tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 cup Splenda or sugar

Combine all ingredients and beat until smooth. Pour into a 9” sprayed pie pan. Bake at 400 degrees for 15 minutes, and then at 325 degrees for 45 minutes or until a knife inserted in the center comes out clean.

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