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I fully intended to make this in custard cups as stated in the recipe but I would have toss away a part of the can of pumpkin. I increased the amount by one serving and had enough to make a pie, so I did! I used 1/2 a cup of Eggbeaters, a rounded 1/2 cup of Splenda and fat free evaporated milk. I really felt that it would be flat in taste with just the cinnamon so I used 1 1/2 tsp of Mixed Spice - Traditional Old Fashioned English Pudding Spice. It came out great as a crustless pie that was fat and sugar free! :D

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Annacia June 06, 2008
Sugar Free Pumpkin Custard