This pumpkin pie is so creamy and delicious, you won't even miss the crust! Made with egg substitute, sweetener, and fat-free milk, it may just become a new holiday tradition.
Ingredients
- cooking spray:
- pumpkin puree: 1 can (15 ounce can)
- ¼ cups skim milk: 1 piece
- granular sucralose sweetener (such as Splenda): 0.75 cup
- egg substitute: 0.5 cup
- vanilla extract: 1 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
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Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
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Bake in the preheated oven until the center is set, about 30 minutes.
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Remove from the oven and cool completely before serving.
