Pumpkin Pie, No Crust, Splenda
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 c. Splenda1/4 t. salt1 t. ground cinnamon1/2 t. ground ginger2 large egg whites (no yolks)1 can pumpkin (15 oz)1 can evaporated milk, nonfat
Mix sugar, salt, cinnamon and ginger in small bowl. Put egg whites in large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into glass pie pan (sprayed with Pam).
Bake at 400° for 15 min. Reduce to 325° and bake for 35 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.
Number of Servings: 8
Bake at 400° for 15 min. Reduce to 325° and bake for 35 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 60.2
- Total Fat: 0.4 g
- Cholesterol: 1.9 mg
- Sodium: 143.7 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.4 g
- Protein: 5.4 g
Member Reviews