This crustless pumpkin pie is so creamy and delicious, you won’t even miss the crust! Made with egg substitute, sweetener, and fat-free milk, it may just become a new holiday tradition.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
cooking spray
1 (15 ounce) can pumpkin puree
1 ¼ cups skim milk
¾ cup granular sucralose sweetener (such as Splenda)
½ cup egg substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
Bake in the preheated oven until the center is set, about 30 minutes.
Remove from the oven and cool completely before serving.