crustless pumpkin pie

[shamrocks]

I wanted a slice of pie today so I set out on my internet search. This is the recipe that I found. I did change a few things I used evaporated fat free canned milk and pumpkin pie spice. It came out very nice a little sweet though. I might have to reduce the splenda next time.




1 hour | 10 min prep

SERVES 8 , 1 pie

3/4 cup Splenda granular
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk
Preheat oven to 425°F.
In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
In a separate large bowl, beat egg whites well.
Stir sugar mixture into the large bowl.
Stir in the can of pumpkin.
Slowly stir in skim milk.
Stir well, until all ingredients are uniformly mixed.
Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
Bake at 425°F for twelve to fifteen minutes.
Reduce temperature to 350°F.
Bake pie an additional 30-35 minutes at 350°F.
Remove pie from oven and cool.
Serve immediately or refrigerate until serving.

Nutrition Facts 
Serving Size 1 (94g)

Recipe makes 8 servings

The following items or measurements
are not included below:

Splenda granular

Calories 35 
Calories from Fat 1  (4%) 
Amount Per Serving  %DV 
Total Fat 0.2g  0% 
Saturated Fat 0.1g  0% 
Monounsaturated Fat 0.0g 
Polyunsaturated Fat 0.0g 
Trans Fat 0.0g 
Cholesterol 0mg  0% 
Sodium 178mg  7% 
Potassium 255mg  7% 
Total Carbohydrate 6.5g  2% 
Dietary Fiber 0.5g  1% 
Sugars 0.8g 
Protein 2.7g  5% 
Vitamin A 4019mcg  80% 
Vitamin B6 0.1mg  2% 
Vitamin B12 0.1mcg  2% 
Vitamin C 5mg  8% 
Vitamin E 0mcg  1% 
Calcium 59mg  5% 
Iron 0mg  3% 
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