Crustless Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup cottage cheese (1%)11 tsp Splenda, divided1 can (15 oz) solid pumpkin7 egg whitesGround cinnamon1 tbsp Pumpkin pie spice
Blend cottage cheese until smooth and creamy. Pour in bowl and add 4 T Splenda, pumpkin and spices. Separate egg whites and put into mixing bowl. Mix at high speed, gradually adding 7 T of Splenda. Mix until egg whites are firm. Gently fold egg whites into pumpkin mixture until well blended, but do not deflate. Spray glass pie plate with Pam and bake at 425 for 15 minutes, then turn down heat and bake at 350 for another 40 minutes. Let cool before cutting. Chill in fridge for at least one hour because it's best served very cold in my opinion
*I use pumpkin pie spice, but you can use ground ginger, ground cloves, and ground nutmeg instead. Enough for 1 can of pumpkin, then added extra cinnamon. Pretty tasty and a good alternative. It's balanced in protein and carbs.
Number of Servings: 3
Recipe submitted by SparkPeople user CHICANA_PEACH.
*I use pumpkin pie spice, but you can use ground ginger, ground cloves, and ground nutmeg instead. Enough for 1 can of pumpkin, then added extra cinnamon. Pretty tasty and a good alternative. It's balanced in protein and carbs.
Number of Servings: 3
Recipe submitted by SparkPeople user CHICANA_PEACH.
Nutritional Info Amount Per Serving
- Calories: 160.3
- Total Fat: 1.5 g
- Cholesterol: 3.0 mg
- Sodium: 315.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.8 g
- Protein: 18.2 g
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