Friday, October 28, 2011

Crustless Pumpkin Pie

I decided to omit the crust on my pumpkin pie this year....since I have lost 25 lbs...and still have a few to go.  Also, I am in the process of replacing cow's milk with goat's milk.  Along with cow's milk comes digestive problems...goat's milk is much kinder to your digestive system.  It comes in evaporated form and can be substituted for regular evaporated milk.  It can be diluted  using equal amounts for whole milk and keep adding water for a 2% or skim milk.   By the way, I could not help myself...I had to sample it...I covered that  up with the can. I used pumpkin pie filling (all the spices are already in it) and followed the recipe on the can. 1 can, 30 oz, pumpkin, 2 large eggs beaten, 2/3 cup evaporated milk (goat's milk). I sprayed a little Pam in the pottery dish and baked @ 350 degrees until center is set.

1 comment :

  1. That sounds so good and I know I get hungry for all of the seasonal favorites, too. I lost 25 pounds last year and I am trying SO hard not to gain it back! I can't eat sugar at all...but bread is my weakness! ♥