Recipe by Elaine S.
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1 (15 ounce) can
1 1/4 cups
granular sucralose sweetener (such as Splenda®)
I used whole milk and 2 eggs. This was great. Didn't even miss the crust. I ate it on bread with peanut butter.
Made as recipe stated. Easy and yummy.
This was okay, but more like a custard than a crustless pie(which I think of as having somewhat of a self-crusting property). It was a nice custard, but not very easy to get out of the pan nicely. I think the spices could use a little tweaking, maybe a little more cinnamon and a touch of cloves. I did use whole milk, real sugar, and real eggs. I will make this again, but will probably tweak it to fit my preferences. Thanks for posting a nice basic recipe.
Wow! Satisfies that pumpkin pie craving without all the sugar and calories. Has more flavor than you would expect from the ingredients - tastes like cloves even though that's not in there. It is hard to serve up as a pie piece even after one day in fridge. Worked better the second time in individual serving ramekins. This recipe is so easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Crustless Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 7
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