Crustless pumpkin pie
| 28 | oz pumpkin |
| 3/16 | cup sugar (use 1.5 cups Splenda) |
| 1 | cup egg beaters |
| 1 | tsp vanilla (alter to your liking) |
| 1 1/2 | tbsp pumpkin pie spice OR 1 tbsp cinnamon, .5 tbsp nutmeg, and .5 tbsp ginger (alter to your liking) |
| 1 | tsp salt |
| 11 | oz nonfat evaporated milk |
- Mix all ingredients together in large bowl (NOTE: do not use sugar, use 1.5 cups Splenda - this sugar equivalent is just in place for the correct calorie count, as the Splenda database entry is inaccurate)
- Bake at 400 degrees for 10-12 minutes
- Reduce heat to 350 degrees and bake for 30-35 minutes or until toothpick comes out clean
Dessert, Snacks, Thanksgiving, Bake
| Nutrition Facts | ||||||
Serving Size 88.3g |
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Amount Per Serving |
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Calories 57 Calories from Fat
6 |
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% Daily Value* |
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|
Total Fat
0.7g 1%
|
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|
Saturated Fat
0.2g 1%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
1mg 0%
|
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|
Sodium
198mg 8%
|
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|
Total Carbohydrates
9.0g 3%
|
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|
Dietary Fiber
1.5g 6%
|
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|
Sugars
6.3g |
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|
Protein
3.9g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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