Crustless Pumpkin Pie

This bad boy has been floating around WW world recently and I tried it out this weekend. It is so delish! This recipe is not my own, but I did put my twist to it. I will absolutely be making this on a regular basis. Only 2 sp on blue for 1/6 of the pie.

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Ingredients:

- 1 15 oz can of pumpkin puree

- 2 eggs

- 3/4 cups 2% low fat evaporated milk

- 1 tablespoon pumpkin pie spice

- 1 package of vanilla sugar free pudding mix

- 2 tablespoons of sugar free whipped topping - this is optional, without this it is 2 sp, but I think it is totally worth it

Directions

1. Preheat oven to 350 F.

2. Mix all of your ingredients together.

3. Bake for 30 minutes. It should not be jiggly.

Notes:

I tried it warm and cooled. I liked it better after having set in the refrigerator for a few hours. Both ways are delicious though!

Best of luck,

Kat