Light Crustless Pumpkin Pie

1. 1

   Preheat oven to 425u00b0F.

2. 2

   In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.

3. 3

   In a separate large bowl, beat egg whites well.

4. 4

   Stir sugar mixture into the large bowl.

5. 5

   Stir in the can of pumpkin.

6. 6

   Slowly stir in skim milk.

7. 7

   Stir well, until all ingredients are uniformly mixed.

8. 8

   Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.

9. 9

   Bake at 425u00b0F for twelve to fifteen minutes.

10. 10

    Reduce temperature to 350u00b0F.

11. 11

    Bake pie an additional 30-35 minutes at 350u00b0F.

12. 12

    Remove pie from oven and cool.

13. 13

    Serve immediately or refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.