Basic Crustless Pumpkin Pie
Recipe from Diabetic Living

This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.


Basic Crustless Pumpkin Pie


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Servings: 8 servings (1 slice each)
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Ingredients
 
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  • 1  15-ounce can  pumpkinOn Sale
  • 1/3  cup  sugar or sugar substitute* equivalent to 1/3 cup sugarOn Sale
  • 2  tablespoons  honeyOn Sale
  • 1-1/2  teaspoons  pumpkin pie spiceOn Sale
  • 1/2  cup  refrigerated or frozen egg product, thawed, or 2 eggs, lightly beatenOn Sale
  • 1  teaspoon  vanillaOn Sale
  • 3/4  cup  evaporated fat-free milkOn Sale
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Directions
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
Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

Per Serving with Substitute
Same as above, except 67 cal., 13 g carb. Exchanges: 1 carb. Carb choices: 1.
Nutrition information
Calories 95, Total Fat 0 g, Cholesterol 1 mg, Sodium 59 mg, Carbohydrate 20 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1.5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make a Pumpkin Pie
If you're in charge of desserts for Thanksgiving, knowing how to make a pumpkin pie is a requirement. But you don't have to wait for November to enjoy this fall favorite. Grocery store shelves hold canned pumpkin year round. Pumpkin, even the canned variety, is packed with beta-carotene and other nutrients, making it a dessert you can feel good about eating any day of the year.

Recommended Recipe:
Pumpkin Custards
Pumpkin Custards

Count your Thanksgiving blessings with these low-calorie petite crustless pumpkin pies. Serve these individual portions as your surprise to guests.

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