"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Crustless Pumpkin pie Recipe

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This recipe for Crustless Pumpkin pie, by , is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
janet todd

Category:
Category:

Ingredients:  
Ingredients:  
1 can pumpkin 0 sp
3/4 cup Splenda 0 sp
1/2 cup egg beaters 1 sp
1 tsp cinnamon 0 sp
1/2 tsp ginger 0 sp
1/2 tsp nutmeg (fresh grated) 0 sp
1/2 tsp salt 0 sp
1 - 12 oz can fat free evaporated milk 11 sp
15 parchment paper cupcake papers

total 12 sp

Directions:
Directions:
Preheat oven 425
Mix Splenda, cinnamon, ginger, nutmeg and salt in a bowl.
Add egg beaters, mix again
Add pumpkin, mix again.
Slowly add evaporated milk and stir to incorporate.

Put parchment paper cupcake papers into cupcake pan. Fill each with 1/4 cup of mix.

Bake at 425 for 10 minutes, reduce heat to 350 and bake another 30 minutes or until knife inserted comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with fat free redi whip before serving.

1 sp each

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
about 3hours

 

 

 

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