Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Total time: 30 min
Yield: 8 Servings
Ingredients: Cooking spray; 1 (15 ounce) can pumpkin puree; 🥛 1 ¼ cups skim milk; ¾ cup granular sucralose sweetener (such as Splenda); ½ cup egg substitute; 1 teaspoon vanilla extract; ☕ 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg

Cost $5, save $10

Source: Recommended by CookPal

30 Min
8 Servings
$5

Crustless Pumpkin Pie

Cost $5, save $10

Source: Recommended by CookPal

30 Min
8 Servings
$5

INGREDIENTS

Baking
- Cooking spray
- 1 (15 ounce) can pumpkin puree
- 🥛 1 ¼ cups skim milk
- ¾ cup granular sucralose sweetener (such as Splenda)
- ½ cup egg substitute
- 1 teaspoon vanilla extract
- ☕ 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg

STEPS

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.

Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth. Pour into the prepared pie dish.

Bake in the preheated oven until the center is set, about 30 minutes. Remove from the oven and cool completely before serving.

NUTRIENTS

Per 1 serving

🔥

Calories

4g
Protein
7g
Carbs
1g
Fats

💡 Tips

You can use full-fat milk or a plant-based alternative if you prefer a richer texture.Let the pie cool completely to set properly before slicing.For extra flavor, consider topping with a dollop of whipped cream or a sprinkle of cinnamon.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.