Crustless Pumpkin Pie Cupcakes

Ingredients

2 eggs

½ cup sugar

1 ½ cups skim milk

1(15 oz) can of pumpkin

1 teaspoon vanilla

2 teaspoons cinnamon

1 teaspoon nutmeg

Directions:

1.  Beat eggs and mix in bowl with remaining ingredients

2.  Pour into cupcake pan with double layer cupcake liners (can also be made into pie by pouring into a glass pie pan)

3.  Bake at 350 degrees for 50 minutes or until set in the middle

4.  Serve chilled with a small dollop of whip cream. Makes 15 cupcakes.

Nutrition facts:

Cupcakes (1 cupcake): 55 calories, <1g fat, 10g carbohydrate, 2g protein

Pie (1/8 pie): 105 calories, 1.5g fat, 19g carbohydrate, 4g protein

Compare to regular slice of pumpkin pie containing approximately 350 calories, 14g fat, and 45g carbohydrates.

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