These mini crustless pumpkin pies save you about 200 calories per serving without the crust, but you don’t sacrifice any flavour! The individual servings make a great dessert for entertaining, and are one of our Thanksgiving favourites!


2 slightly beaten egg whites
1 cup canned pumpkin
3/4 cup evaporated skim milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Dash salt
Light whipped dessert topping (optional)

In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.
Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in a baking pan to a depth of 1 inch.
Bake at 325 for 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Serve custards warm or refrigerate until thoroughly chilled. If desired, garnish with whipped dessert topping.

Allowance: Makes 4 servings
Each serving to be counted as 1 protein (group 6) and 1 restricted vegetable (group 2).