Hidden Pumpkin Pie
Makes 6 servings
|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*|
|1/4||teaspoon cream of tartar|
*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.
- 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.
|Serving Size:||1 pie|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||10 %|
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