A 1 cup serving has 113 calories, 15 carbs and 9 sugars! I added light cool whip for about 25 more calories. This was test batch one and turned out really well. The only thing I may try different next time is light coconut milk to reduce the sugars and more ginger!
1 cup Splenda (or sugar, or 3/4 cup honey)
1/2 tsp Vanilla
1/2 tsp salt
3 Cups pumpkin puree (can use canned here)
4 tsp pumpkin pie spice
3 whole eggs
1 12oz can fat free evaporated milk.
Mix well. Spray one 9 inch pie pan, or several small oven safe dishes and bake at 350 for about 90 minutes. Mine was ready at about 70, but it depends on the baking dish. The filling will be lose but will set up while cooking!
You will know it is done when the center is set and when a knife inserted comes out clean.
Very yummy and fall like!
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