One word. YUMMY!!! Wouldn't you love a big bite? (Imagine an evil laugh and creepy music) It's MINE all MINE!!! Well, it can be yours too... you just have to bake it :) It's perfect for potlucks or family gatherings because it's a great solution for those who are watching their carbs, have a wheat intolerance or are diabetic... but believe me, everyone will love it! My mom found the recipe in a newsletter from her health insurance company (and she didn't even have to take a picture of it with her cell phone) Enjoy :)
CRUSTLESS PUMPKIN PIE 1 can pumpkin (15 oz) 1 can evaporated milk (12 oz) 3/4 cup egg substitute or 3 egg whites 1/2 t salt 3 tsp pumpkin pie spice 1 t vanilla 2/3 cup Splenda or sugar 1 tub cool whip
Preheat oven to 400. Combine all ingredients and beat until smooth. Pour into pie pan that's lightly sprayed. Bake at 400 for 15 minutes. Turn down oven to 325 and continue baking for 45 minutes. Chill and serve topped with cool whip.
I'm a previous stay-at-home mom of 8 years who joined the working world again as the Food Service Director over our local school district and a high school lunch lady. I have 3 kiddies. Makayla (Miss Picky Pants) is 14, Sophie (Worm) is 13 and Chase's 9. I LOVE to cook! If you're looking for plain ol' mom food... you're in the right place! I'm always looking to cook up new recipes and simple, inexpensive meals. My goal's to share old favorites and to make new ones. Thanks to everyone who stops by and visits my blog! You inspire me to keep posting (even when I have a difficult time managing my time!)