Shell's Mini No Crust Pumpkin Pies
Ready In: 1 hr 5 mins
Serves: 4
Yields: 4 mini pies
Ingredients
- 3⁄4 cup Splenda granular (sugar substitute)
- 1 tablespoon flour
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1⁄2 cup Egg Beaters egg substitute
- 1 (15 ounce) can pumpkin
- 12 ounces lactose-free skim milk
Directions
- Preheat oven to 425 degrees.
- In medium bowl mix together all the dry ingredients.
- In large bowl combine egg beaters and pumpkin.
- Next pour dry mix into large bowl with wet mixture.
- Stir to combine.
- Gradually add and stir in dairy free milk.
- Pour into 4 ramekin cups that have been sprayed with nostick cooking spray.
- Bake for 15 minutes.
- Reduce temperature to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted near the center comes out clean.
- Cool on a wire rack for 1-2 hours.
- Serve warm.
- You can freeze these in the ramekins, just cover good with plastic wrap and foil.
- Or store in refrigerator.
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