*NOTE: This recipe comes directly from the Skinnytaste
blog with very few minimal tweaks by me. I enjoyed it so much I had to
post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
3 eggs
2 egg whites
10 tbsp Splenda for baking (or sugar or light agave nectar)
1/2 cup flour
pinch salt
1 cup skim milk
2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree
1/3 cup chopped, lightly toasted hazelnuts
Preheat oven to 425.
Spray a 9-inch pie plate with non-stick spray.
Add hazelnuts to dish.
Place eggs, egg whites, Splenda, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt in a blender Or food processor or mix in a bowl by hand).
Blend until smooth.
Add pumpkin puree and blend well.
Add flour and pulse until well-combined.
Pour batter into pie dish.
Bake for 15 minutes.
Lower heat to 375 and bake another 15-20 minutes, until center is just set.
Cut into 10 sections and serve warm.
*NOTE: Recipe makes 10 servings at 4 Weight Watchers Points Plus per serving. If you leave out the hazelnuts (as I did when I made it), it is only 3 points per serving.
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