Brunch

Molasses No-Crust Pumpkin Pie takes 10 minutes to prepare.

Molasses No-Crust Pumpkin Pie takes 75 minutes to cook.

Molasses No-Crust Pumpkin Pie makes 7 servings.

The ingredients for Molasses No-Crust Pumpkin Pie are:

16 splenda packets
2 tablespoons dark molasses
2 teaspoon ground cinnamon
1 teaspoon salt
1.5 teaspoon ground ginger
1/2 teaspoon ground cloves
6 egg whites
1 30 oz can of cooked pumpkin (Libby's type)
2 1/2 cups Hood calorie countdown 2% milk (can use fat free, too)

Here is how you make Molasses No-Crust Pumpkin Pie:

Similar to the Libby's directions:Preheat oven to 425 degreesMix all ingredients together - beating the egg whites separately will produce a fluffier pumpkin which is very tasty. If you omit that part, it will be denser and more like the middle of pumpkin pie.Pour mixture into casserole dish - I use a square corningware dish.Bake at 425 for 15 minutes, then turn the oven down to 350 and bake for about an hour. Slide knife into the center to make sure it is done - knife should come out relatively clean. Serve hot or cold!Note: I omit the crust entirely. You could easily pour this into two crusts per the directions.Note 2: I include two tablespoons of molassas for flavor because I love molassas. You can omit this if needed and it will still taste good!Makes about 7 generous 1 cup servings.Number of Servings: 7Recipe submitted by SparkPeople user CHAMAINDER.

The nutritional information for Molasses No-Crust Pumpkin Pie is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 91.9

• Total Fat: 1.4 g
• Cholesterol: 4.3 mg
• Sodium: 91.1 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 3.8 g
• Protein: 6.6 g