Crustless Pumpkin Pie with Cinnamon Cream Whip

Serves 7

1 (15 oz.) can pumpkin puree

1 (12 oz.) can evaporated fat-free milk

½ cup egg substitute

½ tbs. cinnamon

1 tsp. Orange zest

2 tbs. Agave nectar

¼ cup Splenda or Stevia

2 tsp. cornstarch

1 tsp. Vanilla extract

Pinch salt

1/2 cup nonfat Greek Yogurt

1/4 tsp. cinnamon

 

  1. Preheat oven to 350°F. 
  2. In a large bowl, combine all ingredients.  Whisk until well blended and smooth.  Pour into  class=”hiddenSpellError” pre=”into “>indiviual  “>ramekins.  Place ramekins in a large glass or ceramic baking dish.  Add boiling water to baking dish, allowing water to come halfway up sides of ramekins.  Place in 350F oven and bake 40 minutes.  Remove from oven and baking dish.  Allow to cool before serving.
  3. Combine Greek yogurt and cinnamon. Top each cooled pumpkin pie with 1 tbs. cream.

 Pumpkin pie version (with crust):

Use graham cracker crust. Par-bake crust in 350 F oven for 5 minutes.  Remove from oven and allow to cool. Increase oven temp to 400F. Place crust on a baking sheet. Pour in filling and place in oven. Bake at 400F for 15 minutes. Reduce heat to 350F and cook 35 minutes or until pie is firm to touch. Remove from oven and allow to cool before slicing.

 

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