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.