Name: Light Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 pie, 8 serving(s)
Ingredients: 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

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Recipe by hannahactually

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Light Crustless Pumpkin Pie created by ladypit

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.

Ready In:: 1hr
Serves:
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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@hannahactually

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@hannahactually

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"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."

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question by oldone50

11/11/2019

Do you whip egg whites till they are stiff?

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review by Diane N.

10/6/2019

So horrible, tastes like chemicals, we thew it all away. Ugh.

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review by gulsah w.

10/29/2018

Turned out soggy, despite draining my steamed pumpkins, very sweet.

Reply
question by gulsah w.

10/28/2018

Could you please tell me the texture consistency of the pumpkin comes out of the tin? As we do not have them in tin, I am going to make if from pumpkin?

Replies 1
question by Susan Gemmell

10/13/2018

how many carbs

Replies 1