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Hidden Pumpkin Pie
Yield: Makes 6 servings
Ingredients:
1-1/2
cups solid-pack pumpkin
1
cup evaporated skimmed milk
1/2
cup cholesterol-free egg substitute or 2 eggs
1/4
cup sugar substitute*
1-1/4
teaspoons vanilla, divided
1
teaspoon pumpkin pie spice*
3
egg whites
1/4
teaspoon cream of tartar
1/3
cup honey
Preparation:
1.
Preheat oven to 350°F.
2.
Combine pumpkin, evaporated milk, egg substitute, sugar substitute, pumpkin pie spice and 1 teaspoon vanilla in large bowl. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.
3.
Meanwhile, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.
4.
Spread egg white mixture over top of hot pumpkin pies. Return to oven. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.
Nutritional Information:
| Serving Size: 1 pie | |
| Fiber | 2 g |
| Carbohydrate | 27 g |
| Cholesterol | 54 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 10 % |
| Calories | 148 |
| Protein | 8 g |
| Sodium | 133 mg |
Dietary Exchange:
| Meat | 1 |
| Starch | 2 |
This recipe appears in:
Pies & Tarts
