Pumpkin goodness....as promised

As promised, here is the recipe for pumpkin custard or (crustless pumpkin pie)...it is so good, so low cal, considered a mushy food and it is that season....

Ingredients

• 3 cups canned pumpkin puree (I used about 1 and 1/2 cans of trader joe's pumpkin puree)
• 1 cup Splenda Granular
• 2 cups eggwhites (I used the liquid eggwhites, like eggbeaters)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cap of vanilla extract

Mix all ingredients together, pour into pie pan (sprayed with PAM). Bake at 450 for 15 minutes, then lower oven to 330 bake for additional 45 minutes or until knife comes out clean

This makes the whole house smell like pumpkin pie....it is officially FALL!

I don't have a pie pan, so I poured it into a square baking dish.

Here are the stats:

For 1/4 of the dish:

Nutrition Facts

Serving Size: 1 pie quarters

Amount per Serving

Calories 123

Calories from Fat 7.7

% Daily Value *

Total Fat 0.85g

1%

Saturated Fat 0.08g

0%

Cholesterol 0mg

0%

Sodium 207.59mg

8%

Total Carbohydrate 18.15g

6%

Dietary Fiber 7.89g

31%

Sugars 6.11g

 

Protein 17.04g

34%

By the way, here's a picture of the pumpkin muffins (from eggface's website) I made the other day:

I used chocolate sugar free pudding in the mix so that's why it looks like chocolate filled....So good....