My Skinny Pumpkin Pie (Crustless, Low Fat, Low Sugar)

Submitted by coconutty

"I just tweaked a standard pumpkin pie recipe to use with my food program. This is "technically" a dessert but I also eat it for breakfast. I bake it in an 8" square baking pan because the batter doesn't all fit into a 9" round pie pan. Note that the more spice you use, the more sweetener is needed to balance the taste, so I don't go above 1 1/2 teaspoons of spice in this recipe."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 1 pie
• Serves: 4-6

ingredients

• 3 large eggs or 2 jumbo eggs
• 1 cup vanilla almond milk, unsweetened
• 1 1⁄4 - 1 1⁄2 teaspoons pumpkin pie spice
• 5 drops liquid stevia extract (or to taste)
• 1 tablespoon agave nectar (or to taste)
• 1 (15 ounce) can pumpkin puree

directions

1. Blend almond milk and eggs. Add spices, stir until blended.
2. Add stevia and sweetener, stir until blended.
3. Add pumpkin, a few spoonfuls at a time; blend.
4. Pour into an ungreased 8 inch square baking pan.
5. Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean.
6. Cool in pan, then refrigerate.
7. If you want to make this richer, serve with cream or replace some of the almond milk with cream.