CRUSTLESS LOW CARB PUMPKIN PIE RECIPE
- 1 can (15 ounces) pumpkin (NOT pumpkin pie mix)
- 1/2 cup milk
- 4 large eggs, beaten
- 2 tsp vanilla
- 1/4 cup Splenda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- Fat-free or low-fat frozen whipped topping, thawed
- Preheat your oven to 350 degrees.
- Spray an 8″ square glass baking dish with oil.
- In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
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