crustless pumpkin pie
2 points
I saw a WW recipe for crustless pumpkin pie the other day that used artificial sweetener. We don’t use artificial sweeteners so I thought I would tweak it and use organic maple syrup!
I also omitted the pie spice and just used cinnamon, ground cloves and ginger! It came out great!
The consistency isn’t exactly like a regular pumpkin pie but it was very close! I cut into 8 equal pieces. Each piece is 2 points!
The pumpkin and eggs make it a good source of protein! Who knew dessert could taste yummy AND be good for us!
This recipe is going into my WW recipe book for sure!!!
👏🏻
I hope you will give it a try! 😊
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4 eggs
15 oz. can of pure pumpkin
1/2 c. 2% milk
1/2 t. salt
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
1/4 c. organic maple syrup
instructions
Beat four eggs and add the rest of the ingredients. Bake at 400 for 15 minutes and then lower temp to 350 and continue baking for about 30 minutes.
Cool completely and chill for at least 2-3 hours!
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