"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crustless Pumpkin Pie, by Kay Heroux, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 15 oz. can pumpkin 3/4 c. egg substitute 1/2 tsp. salt 3/4 c. splenda 3 T. pumpkin pie spice 1 tsp. vanilla 1 15 oz. can fat free evaporated milk
Blend all ingredients in a mixing bowl. Spray pie pan with Pam. Gently pour pie mixture into pan. Bake at 400º for 15 minutes. Reduce heat to 350º and continue baking for 45 minutes. Top with fat free cool whip.
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