Ingredients
Crust
- 2 Tbsp. Baking Blend
- 2 tsp. Butter
- 3/8 tsp. Gentle Sweet or 1/4 tsp plus 1/8 tsp
- 2 tsp. Egg white
Filling
- 1/3 cup canned pumpkin
- 2 tsp. Pumpkin pie spice
- Dash of vanilla
- 2 pinches salt
- 1 egg
- 1.5 Tbs. Gentle Sweet
- 1 doonk molasses
- 1 doonk of caramel or maple extract optional
Homemade Whipped Topping*
- 1 cup cream
- 2-3 tbsp Gentle Sweet
Instructions
Crust
- Mix all ingredients in bowl.
- Press into bottom of ramekin. (I did press it up on the side just a little to give it a small pocket for the filling.
- Microwave 30 seconds
Filling
- Mix together all ingredients in bowl.
- Pour onto crust.
- Microwave for 2 - 2 1/2 minutes. Watch for top to be cooked not runny.
- Let cool.**
- Top with 2 tbsp. whipped topping. Homemade or from the can.
Whipped Topping
- Add ingredients to blender and whip until thickens.
- Add to your favorite trim healthy desserts.
Video
Notes
*If your blender does better with more liquid than this, double the recipe and save the whipped topping in the fridge.
**If you like chilled pumpkin pie, place in the fridge for an hour. You can pop it out of the ramekin to cool it quicker or leave it in.
Your recipe looks delicious!!Could you tell me please how long to bake each item in the oven and what temp? I don’t have a microwave. Thank you so much!!