15 oz. can pumpkin 1/2 cup fat-free evaporated milk 3/4 cup egg whites (carton) OR 3 egg whites 1/2 tsp. salt 1 tsp. pumpkin pie spice 1 tsp. vanilla 2/3 cup Splenda 1 Tbsp. sugar
Add pumpkin to large mixing bowl. Add fat-free milk and whisk to blend. Add egg whites and mix again. Add salt, spice, vanilla, and splenda. Mix with whisk to blend.
Pour mixture into pie pan sprayed with cooking spray. Place into pre-heated 425 degree oven for 15 minutes. Leaving pie in oven, reduce heat to 325 and bake an additional 45 minutes, or until filling is set and knife inserted in center comes out clean.
Can top with a little fat-free Cool Whip for creamy taste.
Makes 8 servings.
NOTE: You can omit the granulated sugar, however, this gives the pie an excellent flavor. Pumpkin is high in fiber, and can also count as a vegetable serving!
OH MY GOSH I am eating this right now and it is AMAZING! I don't miss the crust at all...would like to eat the WHOLE thing though. haha That could be dangerous! Great recipe!!! (thanks for sharing it)
This was so easy to make. It tastes great! I can't believe all these years I spent 5 to 8 dollars on frozen pumpkin pies and who knows what they put in them. We didn't even notice there wasn't a crust.
This was great. I love pumpkin pie and was craving it today. This was so easy! I poured the pie filling into ramekins to make individual "pies". My husband and I both loved it. We didn't even miss the crust :-)