Crustless Pumpkin Pie

3/4 cup Splenda granular
1/4-1/2 tsp guar gum
1 3/4 tsp pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) cans pumpkin puree ( NOT pumpkin pie mix, just pure canned pumpkin)
1 cup Unsweetened Almond Milk (Vanilla)
Directions
Preheat oven to 425°F.
In a small bowl, combine Splenda, guar gum, cinnamon, ginger, cloves, and salt.
In a separate large bowl, beat egg whites well.
Stir splenda mixture into the large bowl.
Stir in the can of pumpkin.
Slowly stir in milk.
Stir well, until all ingredients are mixed well.
Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
Bake at 425°F for twelve to fifteen minutes.
Reduce temperature to 350°F.
Bake pie an additional 30-35 minutes at 350°F.
Remove pie from oven and cool.
Serve immediately or refrigerate until serving.

Advertisements

Crustless Pumpkin Pie

1 can pumpkin (15 oz)

3/4 cup unsweetened almond milk (or non fat evap milk)

3 egg whites
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
approx 1/2-2/3 c Splenda  or sweetener of your choice  to taste
 

Combine all ingredients and beat until smooth.

Pour into a 9″ sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.