Pumpkin Pie, no crust

[sandbeach]

cals fat carb prot.
2 cups pumpkin from can 234 9 40 5
8 oz whipping cream, liquid 822 88 7 5
3 tsp allspice ground 15 0 4 0
1 tsp cinnamon 5 0 2 0
2 eggs. large 149 10 1 12

Mix eggs, spices, cream until blended. Fold in pumpkin until all ingredients are well blended. Pour into 4" pans, i used the kind that meat pies come in, divide equally into 4 pans. Bake at 350 deg. for 45 minutes.


1224 cals total
108 fat total
54 carbs
23 prot
15 fibre

approx 10 grams net per pie, eat only half 5 grams.

cool in the fridge before eating is best.

Enjoy.

[Frankie]

Most pumpkin pie recipes I've seen call for some kind of sweetener. Does this use Splenda? Was it accidentally left out?

I ask because I LOVE pumpkin pie and would love to have something like this for Thanksgiving.

[AlmostAButterfly]

I agree

I just made a pumpkin custard tonight, and it has Splenda in it.

It is to d-i-e for!!

Here's the recipe if you want it:

1-3/4 cup pumpkin
2 eggs
1 cup heavy cream
1/2 cup splenda
dash of cinnamon, ginger, nutmeg (whatever you have handy)

I put all the ingredients in a bowl and whipped it with a mixer until it was almost frothy. Then, I poured it in a 8 x 8 pan that I had sprayed lightly with Pam.

Bake at 400 for about 45-55 minutes, until the top is dry and starts to crack.

This is soooo good. And because I haven't had anything sweet for a very long time, I had just a tiny piece...perhaps 1/12th of the pan, and it was more than enough.

[sandbeach]

I have made it with or without the slenda. No real difference to me. All a matter of tastes i guess.