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Basic Crustless Pumpkin Pie

Posted by on Oct. 29, 2009 at 5:34 PM
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      1 15-ounce can pumpkin
      1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
      2 tablespoons honey
      1-1/2 teaspoons pumpkin pie spice
      1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly
      beaten
      1 teaspoon vanilla
      3/4 cup evaporated fat-free milk
1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium
bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat
lightly just until combined. Gradually stir in evaporated milk. Pour into
prepared pan and place on a foil-lined baking sheet.
2. Bake for 45 to 50 minutes or until center appears set when gently shaken.
Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24
hours before serving.
3. To serve, loosen pie from sides of pan by running a thin metal spatula around
the edge. Remove sides of pan. Cut pie into wedges to serve. Makes 8 servings (1
slice each).

by on Oct. 29, 2009 at 5:34 PM
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