Norma's Small Individual Hidden Pumpkin Pie

Norma DeRemer


This recipe has been around for a long time. Your taste buds won't know that you used no-calorie sugar, substitute eggs and fat-free evaporated milk to make this great dessert with only 148 cal. and 2 g. of fat.

★★★★★ 1 vote


1 1/2 c
canned solid-pack pumpkin
1/2 c
cholesterol-free egg substitute
1 c
fat free evaporated milk
1/4 c
no calorie sugar substitute of your choice
1 tsp
pumpkin pie spice
1 1/4 tsp
vanilla, divided
egg whites
1/4 tsp
cream of tartar
1/3 c


1Preheat oven at 350.
2Place pumpkin, evaporated milk, egg substitute, sugar substitute, pumpkin pie spice and one teaspoon vanilla in mixing bowel and mix 30 seconds.
3Stop mixing and and scrape bowl and continue mixing until smooth, about one minute.
4Divide evenly among six (6 ounce) custard cups or souffloe dishes.
5Place in a shallow baking dish or pan and pour boiling water around custard cups or souffle dishes to depth of one inch.
6Place in oven and bake for 25 minutes.
7Meanwhile, place egge whites, cream of tartar and remaining 1/4 teaspoon of vanilla in clean mixing bowl and whip about one minute or until soft peaks form.
8Reduce speed and gradually add honey, whipping until stiff peaks form, about one minute.
9Remove pan from oven and spread egg white mixture on top of hot pumpkin mixture.
10Return to oven and bake for 15 to 16 minutes or until tops are golden brown.
11Remove from oven and let stand for 10 minutes.
12Serve warm.

About this Recipe

Course/Dish: Pies, Other Desserts
Other Tag: Healthy