Ingredients for Light Crustless Pumpkin Pie
- Splenda Granular
- 2 tablespoons cornstarch
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Pinch of salt
- 3 large egg whites
- Pumpkin Puree
- 1 cup skim milk
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How to Make Light Crustless Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a small bowl, whisk together 1/2 cup Splenda, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves (optional), and a pinch of salt.
- In a large bowl, beat 3 large egg whites until stiff peaks form.
- Gently fold the dry ingredient mixture (from step 2) into the egg whites.
- Stir in 1 (15-ounce) can pumpkin puree.
- Slowly stir in 1 cup skim milk until completely combined.
- Lightly coat a 9-inch pie plate with nonstick cooking spray.
- Pour the pumpkin mixture into the prepared pie plate.
- Bake at 425°F (220°C) for 12-15 minutes.
- Reduce oven temperature to 350°F (175°C).
- Continue baking for an additional 30-35 minutes, or until the center is set.
- Remove from oven and let cool completely on a wire rack before serving.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
0g
Carbs
2g
