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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie, explains Fort Wayne, Indiana's Mary Alice Dick. So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year. Ingredients:
3 egg whites, lightly beaten |
2/3 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
dash ground cloves |
1 can (15 ounces) solid-pack pumpkin |
1 teaspoon vanilla extract |
1 can (12 ounces) fat-free evaporated milk |
Directions:
1. In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.
2. Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.
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