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This is the classic recipe on the pumpkin can that your grandmother used to make! Who needs crust? We all love the creamy cinnamon pumpkin custard! An awesome bariatric friendly dessert, snack, or breakfast.
Add this to the dessert table for your family holiday celebrations! They’ll all love your new school ‘no pie’ pumpkin pie and you’ll stay on track. You can eat this even if you are newly post op in the puree and soft food stages.
No Pie, Pumpkin Pie!
Author: Susan Maria Leach, Before & After
- One 15-ounce can Libby's pumpkin purée
- ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- ½ teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- One 12-ounce can evaporated milk
- Splenda sweetened
- whipped cream for serving
- Preheat oven to 350° F.
- Mix the pumpkin, Truvia, cinnamon, salt, 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 refrigerate until ready to serve. Serve with whipped cream.