Healthy Pumpkin Pie

If your like me then your a HUGE fan of pumpkin pie! All these years I had imagined that pumpkin pie was a pretty healthy alternative in comparision to many other dessert options however, after I was informed of the calories and fat I became less intrigued with this pie. Pumpkin Pie you have failed me!!! In an attempt to satisfy my pumpkin pie love during the holidays my mom and I came across a crustless pumpkin pie recipe which we tried and found to be absolutely DELICIOUS.

You use splenda, egg whites, and non fat milk subsitutions to make the pie low fat and by doing so you get a delicious dessert at only 64 calories for 1/4 slice of a 9'' pie and 0 grams of fat compared to 320 calories for 1/8 slice of a 9'' pie.

Regular Pumpkin Pie Nutrition Facts
Pumpkin Pie (1 piece (1/8 of 9" dia))
Calories 320
Fat 15 g
Saturated Fat 5 g
Carbohydrates 40 g
Cholesterol 65 mg
Protein 7 g
Dietary Fiber 1 g

Crustless Pumpkin Pie Recipe
• 3/4 cup splenda sugar substitute for baking
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 egg whites
• 1 can (15 oz.) 100% Pure Pumpkin
• 12 oz. skim milk

Mix all ingredients in a large bowl. Pour into eight small ramekins and place the ramekins on a baking sheet. Pre-Heat oven to 425 degrees. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and bake for 20 to 25 minutes until knife inserted in center comes out clean. Remove from oven and allow to cool completely. Serve with a small dollop of whipped cream or cool whip.