Crustless Diabetic friendly Pumpkin Pie


Crustless Diabetic friendly Pumpkin Pie!!


1 can of pureed pumpkin

2 eggs slightly beaten

1 1/2 tsp pumpkin spice

1/3 cup sugar or sugar sub that equals 1/3 c sugar

1 tsp vanilla

3/4 cup evaporated low fat milk

2 TBS honey


Combine all ingredients in a bowl. Grease a springform pan pour ingredients into pan. Place pan on a cookie sheet lined with tinfoil bake at 350 for 45-50 minutes until middle is set. Allow to cool for three hours. 67 cal., 13 g carb. (with sugar sub)

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