Zero Point Crustless Pumpkin Pie

Ingredients:

• 2 cups canned pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
• 1 cup unsweetened applesauce
• 3/4 cup non-fat Greek yogurt
• 3 large eggs
• 1/2 cup granulated sugar substitute (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Pumpkin Mixture:
   • In a large mixing bowl, combine the pumpkin puree, applesauce, Greek yogurt, eggs, sugar substitute, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
3. Pour into Pie Dish:
   • Grease a pie dish or coat it with non-stick cooking spray.
   • Pour the pumpkin mixture into the prepared pie dish.
4. Bake:
   • Bake in the preheated oven for 45-50 minutes or until the center is set and a toothpick inserted comes out clean.
5. Cool and Refrigerate:
   • Allow the crustless pumpkin pie to cool in the pie dish.
   • Once cooled, refrigerate for at least 2 hours or overnight to enhance the flavors.
6. Slice and Serve:
   • Slice the pie into wedges and serve chilled.

Notes:

• Sweetener: Use a granulated sugar substitute suitable for baking. Adjust the quantity to your preferred level of sweetness.
• Spices: Feel free to adjust the spice quantities to suit your taste. You can also add a pinch of cloves or allspice for extra flavor.
• Topping: Serve with a dollop of fat-free whipped topping or a sprinkle of cinnamon if desired.