Crustless Healthy Pumpkin Pie

Hi !

*I’m sorry the first one I sent you was only the link, I just starting using WordPress (blogging) so I am still learning.

Christmas is almost here and I wanted to share a recipe with you guys that I made for a Christmas party. It was super good! It is not my recipe it is Kristine Fretwell’s. She has amazing recipes so I highly recommend checking out her site for more awesome recipes. She posts them for free. I will post her site at the end of the today’s blog. 

Here is the recipe…. : )

CRUSTLESS LOW CAL PUMPKIN PIE( Kristine Fretwell’s)

Ingredients (8 slices)

• 15 oz can of pumpkin (approx 1 3/4 cups)
• 12 oz unsweetened vanilla almond breeze (approx 1 1/2 cups)
• 3/4 c liquid egg whites
• 1/2 tsp salt
• 1 Tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1/3 c splenda (or stevia). I don’t normally use splenda, but I had some around so I figured what the heck
• 1 tsp vanilla

*******I DID MAKE A FEW SUBSTITUTIONS WHEN I MADE IT BECAUSE I AM ALLERGIC TO THE ALMOND BREEZE SO I SUBSTITUTED (unsweetened vanilla coconut milk). That is just an option for anyone with nut allergies. 

-Also I used IDEAL xylitol in place of the splenda/stevia. I still used 1/3 of a cup. 

Instructions

• Preheat oven to 350 degrees. Mix all ingredients together with a whisk. Pour into pie pan sprayed with cooking spray. Bake for 55-60 minutes or until toothpick comes clean.

Here is her site 🙂

http://www.busybuthealthy.com/recipeindex/?recipe_id=6006713

You can just copy and paste the link if clicking on it doesn’t work. Merry Christmas!