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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!