No Sugar, No Fat, No Cholesterol Pumpkin Pie

READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Combine the first four ingredients in a small bowl.
  • Stir pumpkin into skillet & heat slowly.
  • Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
  • Mix in the Splenda and spice.
  • Mix egg replacer well with the water, add.
  • Stir whole mixture, pour into crust.
  • Bake at 400 degrees for 10 minutes.
  • Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
  • The cheese is what “binds.” Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn’t bake at such high temps for so long, because you’re not waiting for sugar to melt, egg yolks to cook – and you’ve already heated your ingredients.
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