CRUSTLESS PUMPKIN PIE

1 C Fat Free Cottage Cheese, blended smooth 1 can Pumpkin 7 Egg Whites 11 T Splenda Pumpkin Pie Spice Directions Set oven temp to 425 along with spraying a pie pan Blend cottage cheese till it's creamy, take cottage cheese and pumpkin mix and mix it together with about 4 tbs of the splenda. Add all the pumpkin spice to your desire. Mix it well... Mix the eggwhites with a blender until frothy and whipped add the rest of the splenda gradually. FOLD in the egg whites into the pumpkin mixture. Put in the oven under 425 for 15mins and than turn the temp down to 350 for another 40 mins. 4 servings Calories 83.9 Total Fat 0.3 g Saturated Fat 0.2 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.1 g Cholesterol 2.5 mg Sodium 8.1 mg Potassium 152.9 mg Total Carbohydrate 9.8 g Dietary Fiber 2.0 g Sugars 5.7 g Protein 12.3 g Vitamin A 213.7 % , Vitamin C 4.8 % , Calcium 2.9 % , Iron 5.8 %

Thanks so much for the recipe. I've copied it already. Jennie

When I want pumpkin pie I just use the recipe on the libby's pumpkin can.  I substitue fat free evaporated milk for the reg evap milk and substitute splenda for the sugar.  Then I spray ramekins pour the custard in and place them in a roasting pan.  I pour water in the roasting pan until it is halfway up the ramekins and bake at 350 degrees until knife comes out clean.  Easy and delicious.

Thanks for the recipe...sounds easy and good too! I copied it and filed it in my recipe file.  Thanks so much. Hugs, connie d

Sounds scrumptious!  Thanks.

Pumpkin pie is one of my very favorite things.  Pre-op, I've been known to polish off more than my fair share in only one day!! Thanks for sharing this recipe.  I'll make it this week for sure!! Cathy