Mixing with Mandi: Crustless Pumpkin Pie

oh I love this.  I’ve made various recipes for a Weight Watcher’s Crustless Pumpkin Pie but thought this version was light and fluffy.  I ate the whole thing in 3 days. don’t judge me.  haha

1 15 oz can Pumpkin Puree

1/3 cup Splenda (or you can try a brown sugar substitute)

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Vanilla Extract

1 tsp Pumpkin Spice

2 large eggs

8 oz unsweetened Almond Milk

1.preheat oven to 375 degrees

2. Spray a 9 inch pie dish with nonstick cooking spray

3. in a large mixing bowl combine all ingredients and mix until all ingredients are well combined.

4. pour into pie dish

5. bake for 40-45 minutes or until knife inserted in the center comes out clean

6. remove from oven and let cool 10 minutes

7. store in fridge for a week (if it makes it that long)

 

I put light cool whip on top and it’s so good!

 

 

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