4 servings
Ingredients:
2 cups pumpkin puree
1/4 cup splenda
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
2 eggs
1/4 cup unsweetened almond milk
Directions:
Preheat oven to 375F.
Spray 4, 1 cup ramekins. Set aside.
In a medium mixing bowl, combine the pureed pumpkin, splenda, pumpkin pie spice, cinnamon, nutmeg, vanilla, egg and milk. Mix until well combined.
Divide and pour the mixture evenly among the 4 ramekins. Set aside.
Place ramekins on a cookie sheet and bake for 40-45 minutes or until a knife inserted in the centre comes out clean.
Let cool before serving. Refrigerate any leftovers for up to a week.
Serving Suggestion: Serve with fat free cool whip.
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