Crustless Pumpkin Pie recipe

For my dad, Russell and all the other diabetics in my life-namely me cus ITS ALL ABOUT ME !!  At 6.5 carbs a serving you could sit down and eat 2 and a 1/2 slices of pie and still be in a within the 15 carb snack neighborhood. Not that I would advocate eating 2 and 1/2 slices..um no I would never do that!  <slides 2 pie plates under the recliner

Ingredients: 

3/4 Cup Splenda (you could use sugar but that will increase the carbs )

1 Tablespoon Cornstarch 
1 teaspoon Cinnamon 
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves (may leave out if you don’t like spicy pumpkin pie) 
1/2 teaspoon salt 
2 Large Egg Whites 
1 15 Ounce Can Pumpkin (NOT Pumpkin pie mix, just pumpkin) 
1 Cup Skim Milk 

Directions

1. Preheat oven to 425°F. Coat a round 9 inch pie pan with non stick cooking spray. 
2. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt. 
3. In a separate large bowl, beat egg whites well. Stir splenda mixture into the large bowl. Stir 
in the can of pumpkin. Then slowly stir in skim milk. 
4. Stir until all ingredients are uniformly mixed. 
5. Pour into prepared pie pan and bake at 425°F for 12 to 15 minutes. 
6. Reduce temperature to 350°F. Bake pie an additional 30-35 minutes at 350°F. 
7. Remove pie from oven and cool. 
8. Serve immediately or refrigerate until serving.

Nutritional Facts

Yields 8 servings. Each serving contains: 
35 Calories 
0.2g Fat (0.1g Saturated Fat, 0g Trans Fat) 
0mg Cholesterol 
178mg Sodium 
255mg Potassium 
6.5g Carbohydrates ( 0.8g Sugar) 
0.5g Fiber 
2.7g Protein