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Crustless Pumpkin Pie
Also known as pumpkin custard, this delicious treat is great for indulging your sweet tooth, on very few carbs, fat and calories.
3/4 oz splenda, for baking
1/2 tsp salt
1 tbsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
15 oz pumpkin
1 1/2 cups milk, low fat
Preheat oven to 425 °F (220 °C).
Mix dry ingredients in small bowl. Beat eggs in a larger bowl. Stir in pumpkin and dry ingredients. Add milk in halves.
Spray bottom of 8 x 8" glass baking dish; pour in mixture.
Bake at 425 °F for 15 minutes; reduce temp to 350 °F (175 °C) and bake for 40-50 minutes or until knife inserted in center pulls out clean.
Cool for at least 2 hours.
Note: as an option, serve with sugar free cool whip, and you'll think it's Thanksgiving!
in 1 serving of Crustless Pumpkin Pie.
, 55% carbs, 21% protein.
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