Prep 20 mins
Cook 40 mins
Instead of pumpkin pie, try this flavorful yet light and low fat dessert. If you don't have enough ramekins or custard cups you can bake this in most coffee cups.
- 2 cups canned pumpkin
- 1 (12 ounce) can evaporated milk
- 8 egg whites
- 1⁄2 cup skim milk
- 3⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- fat-free whipped topping
- In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
- Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
We adore pumpkin pie, but a good pie crust is problematic for the low salt-fat etc. plan -- and this fit the bill perfectly! Great texture and taste. I made it with skim evaporated milk, Splenda, and the "Just Egg Whites." I liked that it didn't need a water bath. Baked it in a rectangular pyrex baking dish -- it took about 10 extra minutes or so, but that worked out fine, too. Thanks for the recipe!
Fantastic!! A wonderful alternative to full-fledged pumpkin pie . . . I don't even miss the crust. I substituted low-fat eggnog for the skim milk and then topped the final product with almonds--deLISH!! I highly recommend this one :)
Very good! This was very easy to prepare. I used fat free evaporated milk and garnished the cream with a little of pumpkin pie spice. Thanks for sharing!