No Pie, Pumpkin Pie!
2016-10-21 20:48:43
Serves 8
Prep Time
10 min
Nutrition Facts
Serving Size
135g
Servings
8
Amount Per Serving
Calories 193
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 59mg
20%
Sodium 213mg
9%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
7%
Sugars 31g
Protein 5g
Vitamin A
169%
Vitamin C
5%
Calcium
14%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- One 15-ounce can Libby's pumpkin purée
- ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- ½ teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- One 12-ounce can evaporated milk
- Splenda sweetened whipped cream for serving
Instructions
- 1. Preheat oven to 350° F.
- 2. Mix the pumpkin, Truvia, cinnamon, salt, ginger, and cloves in a large bowl.
- 3. Beat in the eggs.
- 4. Gradually stir in evaporated milk.
- 5. Pour into glass or ceramic baking dish. Bake until knife inserted near the center comes out clean - this time can vary greatly depending on how big a baking dish you use. Cook until done, but if you use a pie plate, 25 to 40 minutes is a guide. Cool on wire rack, then refrigerate until ready to serve. Serve with whipped cream.
Adapted from Bariatric Eating
Adapted from Bariatric Eating
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