I Can Have It Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low carb, sugar-free and cholesterol free dessert. Eaten without a crust. Can serve with whipped skim milk or topped with a crumbled graham cracker. Ingredients:
15 ounces canned pumpkin |
15 ounces nonfat evaporated milk |
1/2 cup egg substitute |
1/2 cup splenda |
1/4 tsp salt |
1 tsp ground cinnamon |
1/2 tsp ground ginger |
1/4 tsp ground cloves |
Directions:
1. Spray a 9 inch pie pan and pour the well-mixed batter in the pan. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking, checking for doneness after 30 minutes. Till knife comes out clean.
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