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Crustless Lemon Pumpkin Pie

Ingredients
  Eggs 3
  Pumpkin puree 1 1⁄4 Cup (20 tbs)
  Skim milk 3⁄4 Cup (12 tbs)
  Honey 7 1⁄2 Cup (120 tbs)
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Plain non-fat yogurt 1 Cup (16 tbs)
  Grated lemon rind 2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a 9 inch pie plate, spray with a vegetable spray.

MAKING
3) In a large bowl, beat the eggs, pumpkin, skim milk, 1/3 cup honey, cinnamon, ginger and nutmeg together.
4) Turn the mixture in the prepared pie plate and bake on middle shelf of the preheated oven for 50 to 55 minutes. Allow to cool.
5) In a small bowl, gently combine the yogurt and rest of the honey together.
6) Spread on top of the pie and refrigerate until serving time.

SERVING
7) Sprinkle the Crustless Lemon Pumpkin Pie with grated lemon rind and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Halloween
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
4

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1845 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 159.5 mg53.2%

Sodium 128.4 mg5.4%

Total Carbohydrates 476 g158.8%

Dietary Fiber 4.4 g17.5%

Sugars 469.6 g

Protein 15 g29.7%

Vitamin A 242.2% Vitamin C 16.3%

Calcium 21% Iron 23.9%

*Based on a 2000 Calorie diet

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Crustless Lemon Pumpkin Pie Recipe