YIELD Makes 6 servings
INGREDIENTS
1‑1/2 cups solid-pack pumpkin 1 cup evaporated skimmed milk 1/2 cup cholesterol-free egg substitute or 2 eggs 1/4 cup sugar substitute* 1‑1/4 teaspoons vanilla, divided 1 teaspoon pumpkin pie spice* 3 egg whites 1/4 teaspoon cream of tartar 1/3 cup honey *This recipe was tested with a sucralose-based sugar substitute.*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground allspice and ground nutmeg for 1 teaspoon pumpkin pie spice, if desired.PREPARATION:
- Preheat oven to 350°F.
- Combine pumpkin, evaporated milk, egg substitute, sugar substitute, pumpkin pie spice and 1 teaspoon vanilla in large bowl. Pour into 6 (6-ounce) custard cups or soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes or until set.
- Meanwhile, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla with electric mixer at high speed until soft peaks form. Gradually add honey, beating until stiff peaks form.
- Spread egg white mixture over top of hot pumpkin pies. Return to oven. Bake 8 to 12 minutes or until tops of pies are golden brown. Let stand 10 minutes. Serve warm.