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Light Crustless Pumpkin Pie

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Ingredients

Adjust Servings:
3/4 cup splenda granular
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (not pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk

Nutritional information

36
Calories
1 g
Calories From Fat
0.2 g
Total Fat
0.1 g
Saturated Fat
0.6 mg
Cholesterol
178 mg
Sodium
6.5 g
Carbs
0.5 g
Dietary Fiber
0.8 g
Sugars
2.7 g
Protein
94 g
Serving Size

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Light Crustless Pumpkin Pie

Features:
    Cuisine:

    Do you whip egg whites till they are stiff?

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Light Crustless Pumpkin Pie,This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It’s perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don’t like spices very much, leave out the cloves.,Do you whip egg whites till they are stiff?,So horrible, tastes like chemicals, we thew it all away. Ugh.


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    Steps

    1
    Done

    Preheat Oven to 425f.

    2
    Done

    in a Small Bowl, Combine Splenda, Cornstarch, Cinnamon, Ginger, Cloves, and Salt.

    3
    Done

    in a Separate Large Bowl, Beat Egg Whites Well.

    4
    Done

    Stir Sugar Mixture Into the Large Bowl.

    5
    Done

    Stir in the Can of Pumpkin.

    6
    Done

    Slowly Stir in Skim Milk.

    7
    Done

    Stir Well, Until All Ingredients Are Uniformly Mixed.

    8
    Done

    Pour Into a 9-Inch Round Pie Plate That Has Been Lightly Coated With Nonstick Cooking Spray.

    9
    Done

    Bake at 425f For Twelve to Fifteen Minutes.

    10
    Done

    Reduce Temperature to 350f.

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    Hattie Pacheco

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