- 1
Ingredients
- 1/3 cup canned pumpkin
- 3 tablespoons liquid egg substitute (or one large egg, beaten)
- 2 tablespoons non-fat half and half or evaporated milk
- 1 1/2 tablespoons no-calorie granulated sweetener (or 2 packets)*
- 1 teaspoon dark molasses or brown sugar
- 1/2 teaspoon pumpkin pie spice (see my homemade recipe HERE)
- 3/4 teaspoon vanilla extract
- Light whipped topping or aerosol whipped cream, optional (2 Tbsp. adds 1 point)
Preparation
Step 1
Better yet, it takes less than 5 minutes from start to finish. Eat it warm, or if you prefer, chill it first in the fridge. Either way, feel free to add a dollop of light whipped topping or whipped cream. I always do!
3 tablespoons liquid egg substitute (or one large egg, beaten)
Light whipped topping or aerosol whipped cream, optional (2 Tbsp. adds 1 point)
1. In a 1-cup, or larger, microwave bowl, whisk together all of the ingredients. Place in the microwave and cook on high for 2 minutes (the center may appear a little wet, but the rest of the custard should be almost fully set. It will continue to cook slightly more upon cooling).
2. Serve warm or cold with a whipped topping, if desired.
Marlene Says: Missing the crust? Enjoy it with a graham cracker, ginger snap or other cookie for a bit of crispy crunch!
Nutrition Information Per Serving: Calories 85 | Carbohydrate 15g (Sugars 6g) | Total Fat 1g (Sat Fat 0g) | Protein 6g | Fiber 2g | Cholesterol 0mg | Sodium 80mg | Food Exchanges: 1 Vegetable, 1 Lean Meat, ½ Carbohydrate | Carbohydrate Choices: 1| Weight Watcher Plus Point Comparison 2 Smart Points 2