Hidden Pumpkin Pie Souffle'
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 1/2 cups solid pack pumpkin1 cup evporated skimmed milk1/2 cup egg substitute, or 2 eggs1/4 Cup Splenda1 teaspoon pumpkin pie spice1 1/4 teaspoons vanilla, divided3 egg whites1/4 cream of tarter1/3 cup of Splenda
Serving size: 6
Preheat oven to 350 degrees
Stir together pumpkin, evaporated milk, egg substutute, sugar substitute, pumpkin pie spice, and 1 teaspoon vanilla. Pour into (6) 6 ounce custard cups or souffle' dishes. Place in a shallow baking dish or pan. Pour boiling water around the custard cups to a depth of 1 inch. Bake 25 minutes.
Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 vanilla at high speed of electric mixer until soft peaks form. Gradually add Splenda, beating until stiff peaks form. Spread egg white mixture on top of hot pumpkin mixture. Return to oven. Bake 10 to 14 minutes or until tops are golden brown. Let stand 10 minutes, and serve warm.
Number of Servings: 1
Recipe submitted by SparkPeople user TAUNA48.
Preheat oven to 350 degrees
Stir together pumpkin, evaporated milk, egg substutute, sugar substitute, pumpkin pie spice, and 1 teaspoon vanilla. Pour into (6) 6 ounce custard cups or souffle' dishes. Place in a shallow baking dish or pan. Pour boiling water around the custard cups to a depth of 1 inch. Bake 25 minutes.
Meanwhile, beat egg whites, cream of tartar, and remaining 1/4 vanilla at high speed of electric mixer until soft peaks form. Gradually add Splenda, beating until stiff peaks form. Spread egg white mixture on top of hot pumpkin mixture. Return to oven. Bake 10 to 14 minutes or until tops are golden brown. Let stand 10 minutes, and serve warm.
Number of Servings: 1
Recipe submitted by SparkPeople user TAUNA48.
Nutritional Info Amount Per Serving
- Calories: 73.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 871.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.0 g
- Protein: 2.6 g
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