Brunch

Low Calorie Pumpkin takes 10 minutes to prepare.

Low Calorie Pumpkin takes 75 minutes to cook.

Low Calorie Pumpkin makes 8 servings.

The ingredients for Low Calorie Pumpkin are:

16 splenda packets (or more to taste)
2 teaspoon ground cinnamon
1 teaspoon salt
1.5 teaspoon ground ginger
1/2 teaspoon ground cloves
2 Tablespoons dark molassas
6 egg whites
1 30 oz can of cooked pumpkin (Libby's type)
2 1/2 cups Hood calorie countdown 2% milk (can use fat free, too)

Here is how you make Low Calorie Pumpkin:

Similar to the Libby's directions:Preheat oven to 425 degreesMix all ingredients together - beating the egg whites separately will produce a fluffier pumpkin which is very tasty. If you omit that part, it will be denser and more like the middle of pumpkin pie.Pour mixture into casserole dish - I use a square corningware dish.Bake at 425 for 15 minutes, then turn the oven down to 350 and bake for about an hour. Slide knife into the center to make sure it is done - knife should come out relatively clean. Serve hot or cold!Note: I omit the crust entirely. You could easily pour this into two crusts per the directions.Note 2: I include two tablespoons of molassas for flavor because I love molassas. You can omit this if needed and it will still taste good!Note 3: You could really use a wide variety of milk-like substances for this recipe - evaporated milk, regular milk, cream, almond milk - whatever suits your fancy.Number of Servings: 8

The nutritional information for Low Calorie Pumpkin is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 83.7

• Total Fat: 1.3 g
• Cholesterol: 3.8 mg
• Sodium: 77.0 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 3.3 g
• Protein: 5.8 g