South Beach Pumpkin Pie
- Reviews 5
Ready In: 55 mins
Serves: 6
Ingredients
- 1 (15 ounce) can plain pumpkin or 2 cups fresh pumpkin puree
- 1⁄2 cup Splenda granular
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 2 eggs, blended
- 2⁄3 cup fat-free evaporated milk
- 1 low-fat whole wheat tortilla (omit during phase 1)
Directions
- Preheat the oven to 375°.
- Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon.
- Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.).
- Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
- Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.
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