Directions:
- Preheat oven to 425°F.
- In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
- In a separate large bowl, beat egg whites well.
- Stir sugar mixture into the large bowl.
- Stir in the can of pumpkin.
- Slowly stir in skim milk.
- Stir well, until all ingredients are uniformly mixed.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.05 Kcal (168 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 350.46mg | 15% | |
| Potassium | 133.36mg | 3% | |
| Total Carbs | 5.72g | 2% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 134.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 45.01 Kcal (188 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 0% | |
| Sodium | 393.83mg | 15% | |
| Potassium | 149.86mg | 3% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 3.68g | 13% | |
| Dietary Fiber | 0.42g | 1% | |
| Protein | 4.16g | 7% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 150.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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