No Pie, Pumpkin Pie

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground
  • 1 15-ounce can Libbys pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 12-ounce can Evaporated milk

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Salt
  • 1 Splenda sweetened whipped cream
  • 1/3 cup Truvia sugar replacer

Found on bariatriceating.com

Ingredients

• One 15-ounce can Libbys pumpkin purée
• ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• One 12-ounce can evaporated milk
• Splenda sweetened whipped cream

Directions

• Preheat oven to 350° F.
• Mix the pumpkin, Truvia, salt, cinnamon, ginger, and cloves in a large bowl.
• Beat in the eggs.
• Gradually stir in evaporated milk.
• Pour into glass or ceramic baking dish. Bake until knife inserted near the center comes out clean - this time can vary greatly depending on how big a baking dish you use. Cook until done, but if you use a pie plate, 25 to 40 minutes is a guide. Cool on wire rack, then either serve at room temperature or chill. Serve with whipped cream.