TLC Cooking "Hidden Pumpkin Pies"

Hidden Pumpkin Pies

by the Editors of Publications International, Ltd.

Hidden Pumpkin Pie

YIELD Makes 6 servings
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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

*This recipe was tested with a sucralose-based sugar substitute.*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground allspice and ground nutmeg for 1 teaspoon pumpkin pie spice, if desired.

PREPARATION:

Preheat oven to 350°F.
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.
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.
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.

This recipe appears in: Pies & Tarts

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