Email to Karen      

Recipe Categories: accuklc's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CANDY CASSEROLES CHINESE COOKIES CROCKPOT DESSERTS DIPS ETHNIC FISHandSEAFOOD Frosting FRUIT JAMSandJELLIES MainDishes MEATS Mexican PASTA PIZZA PORK POULTRY SALADandDRESSING SALSA SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS Spices USEFULWEBSITES VEGETABLES WWThingstoKnow

Crustless Pumpkin Pie




Source of Recipe


WW Post


Recipe Introduction


Servings | 6
Estimated POINTS® value per serving | 1


List of Ingredients




15 oz canned pumpkin
12 oz fat-free evaporated milk
1/2 cup Egg Beaters Egg Beaters
1 tsp imitation vanilla extract, no alcohol
1/2 cup McNeil Specialty Products Splenda No Calorie Sweetener
1 tsp cornstarch
3/4 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp table salt


Recipe



Whisk together splenda, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.


Pour filling into pie plate or custard cups that have been sprayed with Pam. Bake at 425 for 15 minutes and then lower to 350 degrees & bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean. (Note: individual custard cups will probably require less baking time.)

Cool completely before serving