ISO pumpkin recipe

melissaljordan930

Looking for a recipe I can make with canned pumpkin, I can't have any form of flour so no crust. Does anyone know if I can make just the pie filling?

alasin1derland

Pumpkin dip for fruit.
1 large can pumpkin
1 tsp pumpkin pie spice
1 container cool whip
1 pkg sugar free fat free instant butterscotch pudding mix
Mix pumpkin spice into pumpkin. Mix dry butterscotch pudding mix into cool whip. Mix the cool whip into the pumpkin. Store in the fridge.
Use as a dip for fruit. Ex. Apple slices, bananas or grapes.

RachelYun27

Here is a recipe for crustless pumpkin pie:

https://www.verybestbaking.com/recipes/141287/crustless-libbys-famous-pumpkin-pie/

I also mix canned pumpkin in to Greek yogurt which is really good!

CyberTone

CyberTone's Pumpkin Pie Bars​

1.00 container 8 oz. (454g), Original Cream Cheese, room temperature
1.00 container 100% Natural Pumpkin 15 oz. (425g) Can
12.00 tbsp, ​(184g) ​Original Egg Substitute
1.00 tsp, Vanilla extract
1.00 tsp, Spices - Cinnamon, ground
0.25 tsp, Spices - Ginger, ground
0.25 tsp, Spices - Nutmeg, ground
0.25 tsp, Spices - Cloves, ground ​(optional)​
0.25 tsp, Spices - Mace, ground ​(optional)​
14.00 g, ​(1/2 cup) ​Sweetener, Sucralose, Maltodextrin, Granulated Equivalent, Compare to Splenda

​Beat cream cheese in medium bowl with hand mixer for 30 seconds. Add in pumpkin, sucralose, vanilla, and spices and mix until blended. Add egg substitute and mix on slowest speed for 15 seconds. Pour into 8"x8" glass baking dish lightly sprayed with cooking oil. Bake at 425F for 15 minutes, reduce heat to 350F and continue baking for 50 minutes. Servings: 12.

Serving size: 1/12 (52 g)
Amount Per Serving: Calories 95, Total Fat 6g, Saturated Fat 4g, Cholesterol 23mg, Sodium 123mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 2g, Protein 4g, Vitamin A 88%, Vitamin C 3%, Calcium 3%, Iron 3%