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    Hidden Pumpkin Pie


    Source of Recipe


    Diabetic Cooking Magazine
    Exchanges
    Serves: 6

    1-1/2 c. canned solid-pack pumpkin
    1 c. evaporated fat-free milk
    1/2 c. cholesterol-free egg substitute
    1/4 c. granulated sucralose (Splenda)
    1 tsp. pumpkin pie spice
    1-1/4 tsp. vanilla, ‘divided’
    3 egg whites
    1/4 tsp. cream of tartar
    1/3 c. honey

    Preheat oven to 350°. Stir together the first 5 ingredients and 1 tsp. vanilla. Pour into 6 (6 oz.) custard cups or 6 (3/4 c.) soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups or soufflé dishes to depth of 1 inch. Bake 25 minutes.

    Meanwhile, beat egg whites, cream of tartar and remaining 1/4 tsp. vanilla until soft peaks form. Gradually add honey; continue beating until stiff peaks form. Spread egg white mixture on top of hot pumpkin mixture. Return to oven. Bake 15-16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm.

    One serving equals: 148 calories…2 gm fat (1 gm saturated)…27 gm carbohydrate…54 mg cholesterol…2 gm fiber…8 gm protein…133 mg sodium ++++ Exchanges: 1-1/2 starch…1 lean meat

 

 

 

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