Low Carb Crustless Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Adapted from Libby's crustless pumpkin pie recipe. Ingredients:
1 (13 ounce) can light coconut milk |
1 (15 ounce) can pumpkin |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon clove |
3/4 cup egg substitute |
1/2 cup splenda granular |
Directions:
1. Mix together until well blended.
2. Pour in an 9 pie pan.
3. Bake at 400 degrees for 15 minutes.
4. Reduce temperature to 325 degrees, bake for 45 minutes.
5. Cool, cut into 8 wedges.
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