To celebrate Canadian and American Thanksgiving, I am sharing with you one of my most popular dessert recipes from my Diabetes Meals for Good Health Cookbook: my Crustless Pumpkin Pie. By eliminating the crust you eliminate carbs, fats and calories. Make your pie the day before, and allow it to sit in the fridge so it slices well. Enjoy!
Crustless Pumpkin Pie
Makes 6 slices (9-inch glass pie plate)
14 oz (398 mL) can PURE pumpkin
⅓ cup sugar (you can cut to ¼ cup if you want)
½ tsp salt
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
2 eggs, slightly beaten
13-oz (385 mL) can evaporated skim milk
1. In a large bowl, mix pumpkin, sugar, salt and spices.
2. Stir in the 2 slightly beaten eggs and mix well.
3. Add the evaporated skim milk (shake can before opening) and stir until smooth.
4. Pour into a greased glass pie plate (this recipe works best in a glass pie plate instead of metal).
Bake in a 400°F oven for about 40 minutes, or until knife inserted near the center of the pie comes out clean.
Recipe Source: Diabetes Meals for Good Health Cookbook, published by Robert Rose, 2020.