Crustless Diabetic friendly Pumpkin Pie

crustless 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)

****************************************************
Add or Follow me: Jenn Abadie Scioneaux
Join my FREE support group here and start getting healthy: On Our Weigh to Health
Get your Skinny on! 100% natural! NO wraps! NO shakes! NO fake food! NO hormones!! Start here:http://OnOurWeighToHealth.sbcnewresolution.com/

*************************************************

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s