Light Crustless Pumpkin Pie

hannahactually's Note:

This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It's perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don't like spices very much, leave out the cloves.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8

Yield: 1.0 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

Directions:

1. Preheat oven to 425°F.
2. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
3. In a separate large bowl, beat egg whites well.
4. Stir sugar mixture into the large bowl.
5. Stir in the can of pumpkin.
6. Slowly stir in skim milk.
7. Stir well, until all ingredients are uniformly mixed.
8. Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
9. Bake at 425°F for twelve to fifteen minutes.
10. Reduce temperature to 350°F.
11. Bake pie an additional 30-35 minutes at 350°F.
12. Remove pie from oven and cool.
13. Serve immediately or refrigerate until serving.

Reviews

[chungry1]

soooooooooooooooooo good!! i put two graham crackers on the bottom and they baked into a sort of crust then dolloped with light whipped cream. TO DIE FOR. my favorite.

[Chef #1571534]

Mine came out not so good, but I will give it the benefit of the doubt and round up to 3 stars b/c I substituted Stevia in the Raw for Splenda and i figure that's what the aftertaste must be--either that or the fact that i used an off brand can of pumpkin that had been sitting in the pantry for at least 2 years... Pie filling was extremely watery and took considerably longer to bake than stated time (i resorted to upping the temp to 375). The texture improved once it set in the fridge (after I cooled it), but unfortunately, the taste was kind of nasty. I'm disappointed but I plan to try again with half sugar/half stevia (the other sugar substitutes can make you fat FYI).

[jllhs]

This recipe is delicious, just like a pumpkin pie.