Crustless Pumpkin Pie - 1 pt.
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DEGiltz
Posts: 297 Member
I followed the recipe on the 29 oz Libby's Pumpkin Can for their Famous Pumpkin Pie, with the following substitutions -
- 1 1/2 c Splenda Brown Sugar
- 1 c Egg Beaters
- 2 cans evaporated skim milk
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
Poured the filling into 25 foil muffin tins. Baked according to directions - 15 min @ 425 deg., then 40 min @ 350 deg.
Per serving: Cal. 41.2, Fat .14, Carb. 6.76, Pro. 3.44, Fib. 1.4 = 1 pt. / serving
- 1 1/2 c Splenda Brown Sugar
- 1 c Egg Beaters
- 2 cans evaporated skim milk
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
Poured the filling into 25 foil muffin tins. Baked according to directions - 15 min @ 425 deg., then 40 min @ 350 deg.
Per serving: Cal. 41.2, Fat .14, Carb. 6.76, Pro. 3.44, Fib. 1.4 = 1 pt. / serving
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Ooops!!! I read the Splenda nutrition information incorrectly. Gotta figure this one out again!!!0