Pumpkin Delight (Low Fat)
"Many years ago I got this in my electric bill around the holidays. I don't eat the crust when I have pumpkin pie, this way I get to enjoy the filling without wasting anything."
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (29 ounce) can pumpkin
- 1 1⁄2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ground cloves
- 2 (12 ounce) cans evaporated low-fat milk
- 1 (8 ounce) carton Egg Beaters egg substitute
- fat-free cool whip (optional)
- fat free French vanilla flavored coffee creamer (optional)
directions
- Preheat oven to 425 degrees.
- Mix all ingredients, and pour into a 9 x 13 pan.
- Bake for 15 minutes at 425 degrees.
- Reduce oven temperature to 350 degrees and bake for an additional 50-60 minutes, or until a knif inserted in the center comes out clean.
- Serve warm or chilled.
- Place in bowls.
- (Optional) Drizzle with Fat Free French Vanilla coffee creamer, or top with Fat Free Cool Whip.
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RECIPE SUBMITTED BY
I live on the beautiful Central Coast of California. I am a 46 year old single mom and student (I got my AA degree in business management May 05).
I used to love to cook and try new recipes that is until my kids got to the point of...YUCK! I'm not eating that! Thank goodness they are growing up and willing to try new things now, so I am once again trying out new recipes.
I love to collect recipes and Recipezaar has made it so easy and paper free!!! (*cringes* and thinks of the drawers full little pieces of paper with recipes on them) My favorite cookbook is my mom's old (1930's) Better Homes and Gardens Cookbook. Followed closely by the "______ the Beautiful" series, of which California the Beautiful (of course) is tops on that list.
