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)

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