Yes, I know it is after Thanksgiving, but I am going to share with you the recipe I used for a crustless pumpkin pie that my family enjoyed on Thanksgiving. It was quite tasty; even my mom and dad liked it.
I know I will definitely make it again.
Oh, and on a little side note, if you by chance don’t have any vanilla extract in your cupboards, feel free to use vanilla-flavored vodka. It works.
See, the thing is, I don’t bake. Ever. So that means, I don’t have the necessary baking ingredients on hand. Ever. I even had to borrow a pie plate from my mom because I don’t own one. This was my first time EVER making a pie in my whole life. Anyway, back to the vodka.
When we realized we didn’t have any vanilla extract, my husband suggested I Google substitutes for the flavoring, so I did. People had suggestions for rum, brandy and other alcohol, so I thought what the heck. I remembered that we had a little sample bottle of UV Cake vodka and cake basically tastes like vanilla, so I used it. And….it worked just fine. OK, granted it was just a teaspoon of it!
So, here is the recipe (made with vanilla extract) and a picture for you to enjoy:
15 oz can pumpkin
3/4 cup egg substitute (like Egg Beaters)
12 oz can fat-free evaporated milk
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup Splenda
1. Preheat oven to 400ºF.
2. Combine all ingredients in a medium-sized bowl. Mix until smooth.
3. Pour into a 9-inch pie plate.
4. Bake at 400ºF for 15 minutes and then bake for another 45 minutes at 325ºF.
5. Pie is done when knife inserted in the center comes out clean.
Makes: One 9-inch pie
Serving size: 1/8 of the pie
PointsPlus values per serving: 2