LIGHT CRUSTLESS PUMPKIN PIE
This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It's perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don't like spices very much, leave out the cloves.
Provided by hannahactually
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
- In a separate large bowl, beat egg whites well.
- Stir sugar mixture into the large bowl.
- Stir in the can of pumpkin.
- Slowly stir in skim milk.
- Stir well, until all ingredients are uniformly mixed.
- Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
- Bake at 425°F for twelve to fifteen minutes.
- Reduce temperature to 350°F.
- Bake pie an additional 30-35 minutes at 350°F.
- Remove pie from oven and cool.
- Serve immediately or refrigerate until serving.
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Rupanlll P
[email protected]This is the best crustless pumpkin pie I've ever had.
Nehemiah antenh
[email protected]I can't wait to make this pie again!
Rj saiful
[email protected]This crustless pumpkin pie is a great dessert for any occasion.
zakirjanabbasi786
[email protected]I would definitely recommend this recipe to others.
mr aehmd
[email protected]I followed the recipe exactly and my pie turned out perfect. It was so easy to make and it tasted amazing.
Cathy Rogers
[email protected]This pie was a little too sweet for my taste, but overall it was still good.
Muhamad Issa
[email protected]I'm not a big fan of pumpkin pie, but this crustless version was really good. The gingersnap crumb topping really made it.
SRP
[email protected]This crustless pumpkin pie is a great way to use up leftover pumpkin puree. It's also a delicious and easy dessert to make for a crowd.
Eldana Mulue
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Haseeb Khan Official
[email protected]This pie was delicious! The pumpkin filling was smooth and creamy, and the gingersnap crumb topping was the perfect finishing touch.
Roberto Raymond
[email protected]I was skeptical about making a crustless pumpkin pie, but I was pleasantly surprised at how well it turned out. It was creamy and flavorful, and the gingersnap crumb topping added a nice touch.
Pak Morkhor
[email protected]This crustless pumpkin pie was a hit at our Thanksgiving dinner! It was so easy to make and tasted delicious. I will definitely be making it again next year.