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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


Recipe Summary

15 mins
40 mins
55 mins


Ingredient Checklist


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

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

  • 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.

  • 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.


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; cholesterol 1mg; carbohydrates 17g; insoluble fiber 2g; protein 4g; vitamin a 1421.7RE; vitamin c 3mg; sodium 89mg; calcium 80.8mg; iron 1.1mg.