Shelly's Crustless Sweet Potato Pie with CLICK Espresso Crumbs
1 (15 oz.) can Sweet Potato Puree (canned pumpkin can be subbed)
1 cup Fat Free Evaporated Milk
2 Eggs, beaten
1 teaspoon Pumpkin Pie Seasoning
3 Tablespoons Sugar Free Vanilla Torani Syrup
Mix together till well combined. Pour into a Pam sprayed 11 x 7 1/2" Pyrex dish.
Bake for 15 minutes at 425. Turn oven down to 350 and Bake 40-45 minutes more or until knife inserted in middle comes out clean.
You can eat it warm but I prefer to chill it for an hour or so. Cut into squares (I made 24) top with optional SF Whipped Cream and CLICK Espresso Crumbs.
Shelly's CLICK Espresso Crumbs
1/4 cup Oatmeal, dry
1/4 cup CLICK Espresso Protein (Vanilla Latte flavor)
1/4 cup chopped Nuts (I used Pecans)
1 Tablespoon Almond Butter
1 Tablespoon Butter
1 Tablespoon Sugar Free Vanilla Torani Syrup
Squeeze together with your hands till clumps form.
Place on a Pam sprayed, foil lined cookie sheet. Bake at 350 for 20 minutes. Cool. Crumble on top of Pie.
I used about half and saved the other half in an airtight container for breakfast later this week. Mmmm crumbled on Sugar Free Torani Syrup sweetened Greek yogurt.