Makes 8 Servings
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons light molasses
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 egg whites
1 (15 ounce) can pumpkin puree
1 1/4 cups nonfat evaporated milk
1 (9 inch) unbaked pie crust
2 cups fat-free frozen whipped topping, thawed
Preheat oven to 350° F (175° C).
In a large mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon. When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk. Pour into the pie crust.
Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean. Cool, then top with whipped topping before serving.
Dietary Fiber 3g
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