3 Minute Pumpkin Pie

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

Crust

  1. Mix all ingredients in bowl.
  2. 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.
  3. Microwave 30 seconds

Filling

  1. Mix together all ingredients in bowl.
  2. Pour onto crust.
  3. Microwave for 2 – 2 1/2 minutes. Watch for top to be cooked not runny.

  4. Let cool.**
  5. Top with 2 tbsp. whipped topping. Homemade or from the can.

Whipped Topping

  1. Add ingredients to blender and whip until thickens.
  2. Add to your favorite trim healthy desserts.

*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.

Dessert
S Meal