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    Crustless Pumpkin Pie

    Source of Recipe

    WW Post

    Recipe Introduction

    Servings | 6
    Estimated POINTSŪ value per serving | 1

    List of Ingredients

    15 oz canned pumpkin
    12 oz fat-free evaporated milk
    1/2 cup Egg Beaters Egg Beaters
    1 tsp imitation vanilla extract, no alcohol
    1/2 cup McNeil Specialty Products Splenda No Calorie Sweetener
    1 tsp cornstarch
    3/4 tsp pumpkin pie spice
    1/2 tsp ground cinnamon
    1/2 tsp table salt


    Whisk together splenda, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.

    Pour filling into pie plate or custard cups that have been sprayed with Pam. Bake at 425 for 15 minutes and then lower to 350 degrees & bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean. (Note: individual custard cups will probably require less baking time.)

    Cool completely before serving




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