Got to Try It!!

Okay, I'm a pumpkin pie fan.  I mean, that's my favorite pie ever.  Every Thanksgiving, that's the one I want the most.  Well, on my Sparkspeople site, I found the perfect recipe!  It turned out soooo good, you've got to try it. It's so simple!!

Crustless Pumpkin Pie

Pumpkin, canned, without salt, 2 cup (1 15 oz can) 

western family egg substitute, 1/2 cup

Truvia Natural Sweetener, 15 servings 

Brown Sugar, 1/2 cup, unpacked 

Cinnamon, ground, 1 tbsp (and pumpkin pie spice) 

Whole Wheat Flour, 1 1/2 TB 

Flour, white, 1 1/2 TB 

Nonfat dry milk powder, 1/3 c, 

Water, tap, 1/2 cup

Mix all ingredients except water together in a large bowl. Gradually stir in water until well mixed. Spray a 9-inch pie pan with cooking spray, and pour in batter. Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center
comes out clean. Keep pie chilled after cooking. Makes 10 servings or 8 larger ones.

Number of Servings: 10


Nutrition:

• Amount Per Serving
• Calories: 70.5

• Total Fat: 0.2 g
• Cholesterol: 0.5 mg
• Sodium: 42.3 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 2.0 g
• Protein: 2.9 g