No Sugar, No Fat, No Cholesterol Pumpkin Pie

Ingredients

• 3/4 cup Splenda granular, sugar substitute
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger

• 1 (15 ounce) can pumpkin pie filling
• 1/2 cup pasteurized liquid egg-whites
• 1/2 cup pre-shredded fat free mozzarella cheese
• 4 teaspoons egg substitute
• 6 tablespoons warm water

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Combine the first four ingredients in a small bowl.

3. 3

   Stir pumpkin into skillet & heat slowly.

4. 4

   Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).

5. 5

   Mix in the Splenda and spice.

6. 6

   Mix egg replacer well with the water, add.

7. 7

   Stir whole mixture, pour into crust.

8. 8

   Bake at 400 degrees for 10 minutes.

9. 9

   Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.

10. 10

    The cheese is what “binds.” Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn’t bake at such high temps for so long, because you’re not waiting for sugar to melt, egg yolks to cook – and you’ve already heated your ingredients.