Crustless Pumpkin Pie recipe
tigertchr23
Posts: 418 Member
I thought this would be an appropriate recipe for Fall . . . . I got this from "HCG Weight Loss Cure Guide" by Linda Prinster
Prep Time: 15 minutes to prepare and cook
Ingredients:
1 3/4 cup (1 small can) of pumpkin
2 eggs
1 cup of fat free milk
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 cup no calorie sweetener (one that measures like sugar- I used Stevia in the Raw)
Directions:
Put all ingredients in a microwave safe bowl. Beat with a wire whisk to mix. Put in microwave uncovered. Cook on high for 8-10 min, depending on the power of your microwave -- checking the pie 1/2 way through. Pie is done when the edges start to pull away from the sides just a little, and a knife inserted in the middle doesn't quite come out clean. Take out of microwave and cover bowl with a plate for about 5 minutes to finish cooking the center. Cut into 6 pieces, like you would a pie. Serve warm or cold. Makes 6 servings. *I would suggest a dap of whipped cream on the top*
Per serving: Calories 62, Carbs 7g, Sugars 4.3g, Protein 4.6g, Fat 1g, Fiber 3g
Prep Time: 15 minutes to prepare and cook
Ingredients:
1 3/4 cup (1 small can) of pumpkin
2 eggs
1 cup of fat free milk
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 cup no calorie sweetener (one that measures like sugar- I used Stevia in the Raw)
Directions:
Put all ingredients in a microwave safe bowl. Beat with a wire whisk to mix. Put in microwave uncovered. Cook on high for 8-10 min, depending on the power of your microwave -- checking the pie 1/2 way through. Pie is done when the edges start to pull away from the sides just a little, and a knife inserted in the middle doesn't quite come out clean. Take out of microwave and cover bowl with a plate for about 5 minutes to finish cooking the center. Cut into 6 pieces, like you would a pie. Serve warm or cold. Makes 6 servings. *I would suggest a dap of whipped cream on the top*
Per serving: Calories 62, Carbs 7g, Sugars 4.3g, Protein 4.6g, Fat 1g, Fiber 3g
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Replies
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I saved this one thanks it sounds great0
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yummmmmmmmmmm thanks!0
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BUmp for later!0
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Oh no. Now I'm seriously craving pumpkin pie... And, you serve it cold of course! Haha. I've never had warm pumpkin pie before. How much fat do you think is in a regular pumpkin pie recipe? Hmmm....0
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bump--delish!0
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This sounds delicious and being a gluten family this crust-less recipe is perfect! thanks for sharing.0
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I am excited to try this! Sounds Delicious!0
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Well . . . if you are impatient like me you would eat it warm! HAHAHA! But yes I am sure it is much better cold!:laugh:0
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bump0
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Being from the UK I have never had pumpking pie but I am going to give this a try. I do have a question though, I have never seen canned pumpkin here so I will have to use fresh, what do I do to the fresh to make it the same as canned please?0
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oh yummy. Pumpkin is my favorite. I wonder if almond milk would work? I am definitely going to make this. Thanks for sharing.0
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Yummm!! I love pumpkin pie! Thank for the recipe!0
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sounds delicious0
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bump0
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Made this last night - yummy! Put some in a bowl of oatmeal for breakfast this morning --DOUBLE YUMMY!!0
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I made this tonight but used eggbeaters instead of real eggs so I had to cook it about 12 minutes in the microwave but it was real good. I also put it in a pie plate and added some sugar free cool whip. It really was good!!! Thanks for the recipe.0
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Yummy!!!!0
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Bump0
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I made this tonight but used eggbeaters instead of real eggs so I had to cook it about 12 minutes in the microwave but it was real good. I also put it in a pie plate and added some sugar free cool whip. It really was good!!! Thanks for the recipe.
Great modification! I'm glad it worked out for you.0 -
Being from the UK I have never had pumpking pie but I am going to give this a try. I do have a question though, I have never seen canned pumpkin here so I will have to use fresh, what do I do to the fresh to make it the same as canned please?
I'm not sure?? I'm sorry I couldn't help. Anyone else know?0 -
Made this last night - yummy! Put some in a bowl of oatmeal for breakfast this morning --DOUBLE YUMMY!!
I'm glad you liked it. Great idea!0 -
This is great. I have a random pumpkin just sitting around, so I think I'll give this a try with fresh pumpkin and see how it works out.0
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Being from the UK I have never had pumpking pie but I am going to give this a try. I do have a question though, I have never seen canned pumpkin here so I will have to use fresh, what do I do to the fresh to make it the same as canned please?
I'm not sure?? I'm sorry I couldn't help. Anyone else know?
I'm laughing because I just created this in My recipes (minus the splenda, since I'm not a fan) - but it's really a great idea.
To use fresh pumpkin, just cook it and mash and then use it measure for measure. Don't boil the pumpkin, because you don't want added water in it,. but you can cut it open and scoop the seeds, then either bake it, covered, or microwave it - the same way you would cook squash. Peel and mash or puree in the blender or food processor.
Oh, and to the person asking about the almond milk, that should work too. It's basically a custard and it relies on the eggs to set.0 -
bump!0
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bumperoo!!!!0
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Bump to save! NOM NOM0
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bumping...0
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I just bought some pumpkin definitely making this soon!0
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This sounds yummy and perfect for me! I never have liked regular pie crust and I've always scooped the pumpkin pie out of the crust and eaten it like that anyway. Will have to give it a try!0
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bump0
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