LITE 'N EASY CRUSTLESS PUMPKIN PIE (DIABETIC)

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Lite 'n Easy Crustless Pumpkin Pie (Diabetic) image

I put this into custard cups because it's made without a crust and simply mixed and refrigerated until firm. It's not very sweet so you might want to add some Splenda if you like a sweeter taste. I used caramel flavoring in place of the vanilla and pecan halves in place of the raspberries.

Provided by Annacia

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

nonstick cooking spray
2 tablespoons water
2 (7 g) envelopes unflavored gelatin
2 1/4 cups 2% evaporated milk, divided
1 (15 ounce) can pumpkin puree
1/4 cup Splenda brown sugar blend
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
light whipped topping (optional)
fresh raspberry (optional)

Steps:

  • COAT 9-inch deep-dish pie plate with nonstick cooking spray.
  • PLACE water in medium bowl; sprinkle gelatin over water.
  • Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
  • Bring 1 cup evaporated milk just to a boil in small saucepan.
  • Slowly stir hot evaporated milk into gelatin.
  • Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
  • POUR mixture into prepared pie plate.
  • Refrigerate for 2 hours or until set.
  • Garnish with whipped topping and raspberries, if desired.

Nutrition Facts : Calories 46, Fat 0.1, SaturatedFat 0.1, Sodium 5, Carbohydrate 9.7, Fiber 0.3, Sugar 3.6, Protein 2.1

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