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Crustless Pumpkin Pie:

Crustless Pumpkin Pie

Pumpkin pie is a classic Thanksgiving favorite, but it’s loaded with calories and carbs. Turn this decadent dessert into something a little healthier by omitting the crust and using low-fat milks and sweeteners to indulge without guilt this holiday!This recipe comes courtesy of Slimming World.

• spray oil
• 15 ounce canned pure pumpkin
• 5 eggs, lightly beaten
• 3/4 cup fat-free evaporated milk
• 4 tablespoon no-calorie granulated sweetener
• 1 tablespoon cornstarch
• 1 tablespoon fresh ginger, grated
• 2 teaspoon ground cinnamon, plus more for dusting
• 2 teaspoon orange zest
• 1/4 teaspoon salt
• 1/2 cup fat-free evaporated milk
• 1 teaspoon vanilla
• 1 tablespoon no-calorie granulated sweetener

1. Preheat oven to 375 degrees F.
2. Lightly spray a 9-inch pie plate with spray oil.
3. Blend together all ingredients and pour into prepared pie plate.
4. Create a water bath by placing a roasting pan on an oven rack. Put filled pie plate in roasting pan and add enough hot tap water to roasting pan to fill it ½ inch deep. This will prevent pie from burning.
5. Bake 50–60 minutes, or until a knife inserted into middle of pie comes out clean.
6. Let cool completely
7. Pour evaporated milk into a mixing bowl.
8. Freeze 30 minutes, or until soft crystals form throughout milk.
9. Add vanilla and no-calorie granulated sweetener.
10. Using an electric mixer, beat mixture on high speed 2–3 minutes, or until soft peaks form.
11. Serve immediately with pie and dust with cinnamon before serving.

Jeannie notes.. Above is curated for evaluation and recommendation from The Daily Meal

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Crustless Pumpkin Pie

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