Light Crustless Pumpkin Pie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 425°f.
• 2 in a small bowl, combine splenda, cornstarch, cinnamon, ginger, cloves, and salt.
• 3 in a separate large bowl, beat egg whites well.
• 4 stir sugar mixture into the large bowl.
• 5 stir in the can of pumpkin.
• 6 slowly stir in skim milk.
• 7 stir well, until all ingredients are uniformly mixed.
• 8 pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
• 9 bake at 425°f for twelve to fifteen minutes.
• 10 reduce temperature to 350°f.
• 11 bake pie an additional 30-35 minutes at 350°f.
• 12 remove pie from oven and cool.
• 13 serve immediately or refrigerate until serving.