What??!! A pumpkin pie recipe post for March? That’s right! I’m such a rebel! All I’ve been seeing lately on Facebook and Pinterest is bunny cookies and grass cupcakes and here I am posting my humble crustless pumpkin pie. Hmmmm……with good reason. Read on.
It was time for me to come up with a diabetic friendly recipe for ETR 2013. Being that it is such a challenge to find good diabetic desserts, I figured no one would raise an eyebrow when presented with this dessert. Who said there are rules about these things anyway, although I must admit, it would be odd to present Easter basket cupcakes in December. Ha!
Fall desserts have an all-year-round appeal for me, I guess. Wouldn’t you agree? Never mind that it’s diabetic friendly. This is just plain good; a classic. Whipped cream optional. Now just enjoy….and Happy Almost Spring!(my only pic)
Basic Crustless Pumpkin Pie
Makes 8 servings
Carbs per serving: 20
1 15 ounce can pumpkin
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 tablespoons honey
1-1/2 teaspoons pumpkin pie spice
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup evaporated fat-free milk
1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve. Makes 8 servings (1 slice each).
4. Choose from Splenda granular or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
Note: I actually had to double the recipe and used a 10-inch springform pan. I got a little happy and accidentally poured double the amount of evaporated milk. The result was a thick pie for a 10-inch springform pan.