Sugar-Free Crustless Pumpkin Pie Recipe (Diabetes Friendly)
This sugar-free, crustless pumpkin pie recipe; It is prepared with egg substitute mixture and sweetener. In the how-to section, you can get a light, practical dessert by adding balanced spices and baking the mixture in the oven.
Ingredients
1. Ingredients
2. 1/2 cup no-calorie sweetener (powder)
3. 1/4 cup low-fat graham cracker crumbs (for topping)
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 175°C. Lightly grease a medium-sized pie mold or round baking dish; so the crustless pie comes out easily.
Beat the filling mixture
In a bowl, whisk together pumpkin puree, egg replacer, and sweetener until smooth. Add cinnamon, allspice, ginger and salt and mix again.
Pour into the mold
Transfer the mixture to the mold you prepared. Smooth the top with a spatula; cooking will be even.
Add the top crumb
In a separate bowl, mix the graham cracker crumbs and cinnamon. Sprinkle this mixture in a thin layer over the pie.
Bake
Bake in the preheated oven for 55 minutes. If the middle vibrates a little when shaken slightly, it means it has the right consistency; Be careful not to over dry it.
Rest and slice
Place the mold on the counter and let it cool for 20–30 minutes. Then cool it a little in the refrigerator; so the slices come out more smoothly.