This is the classic recipe on the Libby’s pumpkin can that your grandmother used to make with a substitution for the sugar! 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.
Click the icon for the Bariatric Eating Thanksgiving Feast…
- One 15-ounce can Libby's pumpkin purée
- ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- One 12-ounce can evaporated milk
- Splenda sweetened whipped cream
- Preheat oven to 350° F.
- Mix the pumpkin, Truvia, salt, cinnamon, 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 either serve at room temperature or chill. Serve with whipped cream.