Ingredients:
- 1 can (15 oz) pumpkin puree, unsweetened
- 3/4 cup egg whites (about 6 large egg whites)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
- Sweetener to taste (stevia, monk fruit, or erythritol)
Instructions:
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Preheat Oven:
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch pie dish with nonstick spray.
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Mix Filling:
- In a large bowl, combine pumpkin puree, egg whites, vanilla extract, spices, and sweetener. Mix until smooth and evenly combined.
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Bake:
- Pour the mixture into the prepared pie dish. Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out clean.
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Cool & Chill:
- Let the pie cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
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Serve:
- Slice and enjoy as is, or top with a sprinkle of cinnamon or a zero-point whipped topping.
Tips & Variations:
- For extra creaminess, fold in 2–3 tablespoons of plain nonfat Greek yogurt.
- Add a pinch of allspice or cardamom for a warm holiday flavor.
- Serve chilled for the best texture and a refreshing dessert.
