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Crustless Pumpkin Pie

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (15 oz.) solid - pack pumpkin
1 can (12 oz.) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Sugar substitute equivalent to 3/4 cup sugar (Splenda)
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp salt
1/2 cup reduced-fat graham cracker crumbs
8 Tbsp light whipped topping
Additional cinnamon (optional)
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Let's Make It
1
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sugar substitute; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs.
2
Pour into a 9-inch pie plate coated with nonstick cooking spray.
3
Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. Garnish with a dollop of whipped topping and sprinkling of cinnamon if desired. Store in the refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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