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Count your Thanksgiving blessings with these low-calorie petite crustless pumpkin pies. Serve these individual portions as your surprise to guests.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.

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  • Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.

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  • Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.

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  • Bake in a 325 degree F. oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping. Makes 4 servings.

Tips

Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.

Good Food, Good Health Eating Plan Exchanges:

1 fat/sugar.

Nutrition Facts

81 calories; 0 g total fat; 0 g saturated fat; 1 mg cholesterol; 89 mg sodium. 17 g carbohydrates; 2 g fiber; 4 g protein; 1422 RE vitamin a; 3 mg vitamin c; 81 mg calcium; 1 mg iron;

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