Low Calorie Crustless Pumpkin Pie
Low Calorie Crustless Pumpkin Pie recipe
Yield
16 servingsPrep
20 minCook
55 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
canned pumpkin purée
|
|
| 12 | ounce |
evaporated milk
|
|
| 2 | large |
eggs
whole |
|
| 2 | large |
egg whites
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
vanilla wafer crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
canned pumpkin purée
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 2 | large |
eggs
whole |
|
| 2 | each |
egg whites
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
vanilla wafer crumbs
|
* |
Directions
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth.
Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray.
Pour pie filling into pie plate. Bake in preheated 325℉ (160℃) oven 45 to 55 minutes, until a knife inserted near center comes out clean.
Let cool completely. Serve with whipped cream if desired.
