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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tastes exactly like the real thing! I miss my sweets, and I got to thinking, you can have everything in pumpkin pie except the cream, sugar, and crust. All of those ingredients are very easy to substitute for, and tada-delicious pumpkin pie on the south beach diet, phases 1-3! I actually normally made my pumpkin pies this way, with real sugar instead of Splenda. Pumpkin isn't listed in the book anywhere, but its a squash like zucchini so its OK (or you could make a zucchini pie, or butternut, or crook neck or... I think I'll stick with pumpkin:) Ingredients:
1 (15 ounce) can plain pumpkin or 2 cups fresh pumpkin puree |
1/2 cup splenda granular |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
2 eggs, blended |
2/3 cup fat-free evaporated milk |
1 low-fat whole wheat tortilla (omit during phase 1) |
Directions:
1. Preheat the oven to 375°.
2. Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon.
3. Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.).
4. Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
5. Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.
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