Crustless Pumpkin pie Recipe

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Category:	Category: Desserts, Pies, Cakes and Cookies

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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Crustless Pumpkin pie Recipe

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