Thanksgiving

Crustless Pumpkin Pie (Custard) is for Dessert.

Crustless Pumpkin Pie (Custard) takes 10 minutes to prepare.

Crustless Pumpkin Pie (Custard) takes 60 minutes to cook.

Crustless Pumpkin Pie (Custard) makes 8 servings.

The ingredients for Crustless Pumpkin Pie (Custard) are:

1.94 cup Libby's Canned Pumpkin Puree (by PRAIRIEHARPY)
.5 cup Granulated Sugar
.75 cup Milk, canned, evaporated, nonfat
10 serving Great Value No Calorie Stevia
2 large Egg, fresh, whole, raw
3 tbsp Egg substitute, liquid (Egg Beaters)
2 tsp Cinnamon, ground
.25 tsp Ginger, ground
.25 tsp Nutmeg, ground
.25 cup (8 fl oz) Water, tap
.5 tsp Morton's Lite Salt

Here is how you make Crustless Pumpkin Pie (Custard):

Mix together egg, sugar, sweetener, salt, and spices. Add canned pumpkin and milk; mix well. Pour into one deep dish, 10" pie plate (sprayed with Pam). Bake at 450 F for 10 minutes; turn down oven temperature to 350 and bake 40-45 minutes longer, or until knife inserted near center comes out clean. Cool on wire rack, refrigerate, and serve chilled. May serve with light whipped topping and/or gingersnaps (latter two ingredients not part of nutrition information). Serving Size: Makes 8 standard wedges of pieNumber of Servings: 8Recipe submitted by SparkPeople user PERRYBABE.

The nutritional information for Crustless Pumpkin Pie (Custard) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.9

• Total Fat: 1.5 g
• Cholesterol: 47.5 mg
• Sodium: 131.9 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 2.8 g
• Protein: 5.0 g

The dietary needs meet for Crustless Pumpkin Pie (Custard) is Gluten Free