Vegetables: No Crust Pumpkin Custard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Leaving off the crust greatly reduces the calories for a pumpkin pie. Using fat free or sugar free substitutes also helps. Pumpkin is a very healthy food on its own. Ingredients:
2 cups canned pumpkin |
12 oz evaporated skim milk |
1 cup splenda cup-for-cup sugar substitute |
1 cup egg beaters |
1/4 cup brown sugar |
1 tsp salt |
3 tsp pumpkin pie spice |
Directions:
1. Preheat oven to 350 degrees F.
2. Place all ingredients in a large mixing bowl. Beat with electric mixer until well-blended, about 1 & 1/2 minutes. Pour into a 9-inch pie plate.
3. Bake for 50-55 minutes, or until a knife inserted near center comes out clean. Let rest at least 10 minutes before slicing. Serve with pie server.
4. May be topped with 1-2 tablespoons low calorie whipped topping.
5. Refrigerate leftovers immediately. This custard will spoil quickly if left out at room temperature because there is so little sugar in it.
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