This is a simple, low-fat, low-sugar recipe contributed by my mother. It is a “very good for you” snack anytime. If you’d like to contribute a recipe for publishing, please contact us.
Gluten Free Crust-Free Pumpkin Pie
Ingredients:
- ¾ C Splenda™ (granulated for baking)
- 2 Eggs
- ½ tsp baking powder
- 1 – 12 oz fat-free evaporated milk
- 1 – 15 oz can pumpkin
- 2 tsp GF Vanilla
- 2 ½ tsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp ginger, ¼ tsp nutmeg, ½ tsp salt)
Baking Instructions:
- Preheat oven to 375 degrees
- Place Splenda™, eggs, baking powder, evaporated milk, pumpkin, vanilla and spices in a blender.
- Beat until smooth – for approx 1 minute
- Pour into a lightly greased pie plate ( 9 or 10 inch)
- Bake at 375 degrees until a knife inserted in center comes out clean, approx 45 minutes.
Keep Refrigerated. Enjoy!
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