Cheatsgiving Recipe Contest: Crustless Pumpkin Pie
This recipe is an entry in our Cheatsgiving Easy Recipe Contest. It comes to us from reader Alexandra L. Voting begins 11/21!
My grandmother is a Holocaust survivor. Thanksgiving reminds us how grateful we are to this country for taking her in when she had nothing and giving her the opportunity to build a better life. Thanksgiving is also our farewell party for her before she runs away to Florida for four months to evade the nasty New York winter. We all get together and have a potluck of traditional Thanksgiving foods, and grandma doles out the Hanukkah gifts since she will already be in Florida by then (though last year, the two holidays DID coincide, which was totally awesome).
This recipe is actually adapted from Weight Watchers, as many of my relatives (myself included) have had success with their system. The original recipe calls for milk, but we keep kosher and cannot have dairy and meat at the same meal. I found that almond milk is a better dairy substitute than soy, so that’s what I use. This recipe is also egg-free and gluten-free (just check the pudding you use to be sure), so in addition to being low calorie, it is pretty allergy-friendly. And of course, much, much easier than actual pie!
*This recipe can be multiplied however much you want
1 can pure pumpkin puree (12 oz)
1 box instant butterscotch or vanilla pudding
2 cups almond milk
1 tsp pumpkin pie spice
Whisk all ingredients together until well-blended. Let set in fridge for 1-2 hours. Serve in individual ramekins or champagne flutes. Top with whipped cream if desired.
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