Crustless Pumpkin Pie recipe

[Guest guest]

I'm on the HCG diet, with the protocol..which is a pain in the rear, but

hopefully, I'll loose what I want to loose. So,I found this recipe,and thought

you guys would like it.

 

Crustless pumpkin pie:

 

Ingredients:

1 can pumpkin (15 oz)

1 can evaporated skim milk (12 oz)

3/4 cup egg substitute (or 3 egg whites)

1/2 tsp salt

3 tsp pumpkin pie spice

1 tsp vanilla

2/3 C. Splenda (or sugar) or to taste

 

Instructions:

Combine all ingredients and beat until smooth.

Pour into a 9 " sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife

inserted in center comes out clean.

Serves 8

 

--Rhonda

[Guest guest]

That looks so good. I want it now. Ooooh, an excuse to plant pie pumpkins.

Muahahaha! Thank you! Jeanne in GA

[Guest guest]

Now this sounds very good and is very similar to a recipe I have from the

Splenda people. I love pumpkin pie. I hope you lose what you want to lose

also. Good luck.

Nancy C.

East Texas

 

 

 

I'm on the HCG diet, with the protocol..which is a pain in the rear, but

hopefully, I'll loose what I want to loose. So,I found this recipe,and thought

you guys would like it.

 

Crustless pumpkin pie:

 

Ingredients:

1 can pumpkin (15 oz)

1 can evaporated skim milk (12 oz)

3/4 cup egg substitute (or 3 egg whites)

1/2 tsp salt

3 tsp pumpkin pie spice

1 tsp vanilla

2/3 C. Splenda (or sugar) or to taste

 

Instructions:

Combine all ingredients and beat until smooth.

Pour into a 9 " sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife

inserted in center comes out clean.

Serves 8

 

--Rhonda

 

 

 

 

 

 

[Guest guest]

suggestion:

we've had a terrible time getting canned pumpkin in this area of late (NH)- for

my regular pumpkin pie recipe, I can substitute 1 well-packed cup of cooked

butternut squash. Not quite the same, but it works.

i just boil the squash until its mash-able, then drain it thoroughly, before

measuring out the cupful.

Nancy in NH

(BTW thanks, this looks great!)

 

 

, " rhonlynns " <webrstraw wrote:

>

> I'm on the HCG diet, with the protocol..which is a pain in the rear, but

hopefully, I'll loose what I want to loose. So,I found this recipe,and thought

you guys would like it.

>

> Crustless pumpkin pie:

>

> Ingredients:

> 1 can pumpkin (15 oz)

> 1 can evaporated skim milk (12 oz)

> 3/4 cup egg substitute (or 3 egg whites)

> 1/2 tsp salt

> 3 tsp pumpkin pie spice

> 1 tsp vanilla

> 2/3 C. Splenda (or sugar) or to taste

>

> Instructions:

> Combine all ingredients and beat until smooth.

> Pour into a 9 " sprayed pie pan

> Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife

inserted in center comes out clean.

> Serves 8

>

> --Rhonda

>

[Guest guest]

Same here too! No canned pumpkin in North Texas! I have been to several

stores & nothing!!

 

Good idea on the butternut squash though!

 

Patti

[Guest guest]

We have canned pumpkin.I wonder if some of that comes from Chile?

 

, patti <patti720 wrote:

>

> Same here too! No canned pumpkin in North Texas! I have been to several

stores & nothing!!

>

> Good idea on the butternut squash though!

>

> Patti

>

[Guest guest]

hmmm where are you located? I was told that the weather affected the amount of

pumpkins that wer grown last year....so could be from chile? I have been seeing

lots of recipes I would like to try but cant get my hands on one dang can of

pumpkin!!! lol

 

Patti