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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is basically a crustless pie. Pouring this mix into a blind baked pie crust (prebaking the crust for 10 minutes) made by lining a sprayed pie plate with 6 sheets of phyllo dough and using butter flavored cooking spray (add 57 calories and 1 gram of protein for each sheet). Personally I would go for 1T of melted butter and add it to my journal; but the choice is yours! Ingredients:
2 cups canned pumpkin |
12 ounces evaporated 2% milk (equal to 4 cups low-fat milk) |
1/2 cup egg substitute |
3/4 cup splenda brown sugar blend |
1/2 teaspoon salt |
1 teaspoon cinnamon, ground |
1/2 teaspoon ginger, ground |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/4 teaspoon clove, ground |
Directions:
1. Mix all ingredients.
2. Pour into a 9 glass pie pan sprayed with nonstick spray.
3. Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
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