Crustless Pumpkin Pie
Crustless Pumpkin Pie is a super easy Thanksgiving dessert recipe with less carbs and calories. It tastes amazing and everyone can enjoy it.
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 2 cups canned pumpkin
- 3/4 cup evaporated milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
In a mixing bowl, combine the sugar and flour.
Add eggs; mix well.
Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended.
Pour into a greased 9-inch pie plate.
Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 inches of hot water to pan.
Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
Serving: 8g | Calories: 210kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 52mg | Potassium: 222mg | Fiber: 2g | Sugar: 36g | Vitamin A: 9679IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg