Hidden Pumpkin Pies
Source of Recipe
Recipe Institute
Makes 6 servings
Ingredients
1-1/2 cups solid-pack pumpkin
1 cup evaporated skimmed milk
1/2 cup cholesterol-free egg substitute or 2 eggs
1/4 cup sugar substitute (sucralose-based) or granulated sugar
1 teaspoon pumpkin pie spice*
1-1/4 teaspoons vanilla, divided
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup honey
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground allspice and ground nutmeg for 1 teaspoon pumpkin pie spice, if desired.
1. Preheat oven to 350°F.
2. Combine pumpkin, evaporated milk, egg substitute, sugar substitute, pumpkin pie spice and 1 teaspoon vanilla in large bowl. Pour into 6 (6-ounce) custard cups or 6 (3/4-cup) soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes.
3. Meanwhile, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla at high speed of electric mixer until soft peaks form. Gradually add honey, beating until stiff peaks form.
4. Spread egg white mixture over top of hot pumpkin pies. Return to oven. Bake 15 to 16 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.
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