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Crustless Lowfat Pumpkin Pie

Crustless Lowfat Pumpkin Pie

4 star rating
 

The pumpkin pie filling, made with skim evaporated milk, sugars, spices and flour, is poured directly into the pie plate, without a crust.

Submitted by: CRUSTLESS PUMP1

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Photo by: kissmycas

Ingredients
  • 2 eggs
  • 12 ounce can skim evaporated milk
  • 15 ounce can pumpkin
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 cup flour
 
Method

Mix all ingredients together. Pour into 9" pie pan coated with vegetable spray. Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean. Refrigerate overnight to chill.

 
Notes:

Top with whipped light cream

 
Number of Servings: 8
 
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