Ingredients:
- 1 can (15 oz) pumpkin puree (unsweetened)
- 3/4 cup egg whites (or 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 (like stevia, monk fruit, or erythritol)
Instructions:
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Preheat Oven:
- Preheat oven to 350°F (175°C). Grease an 8-inch pie dish lightly with nonstick spray.
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Mix Filling:
- In a large bowl, combine pumpkin puree, egg whites, vanilla, spices, and sweetener. Mix until smooth and evenly combined.
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Bake:
- Pour 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 fridge for at least 2 hours before serving.
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Serve:
- Enjoy as is, or top with a sprinkle of cinnamon or a few zero-point whipped topping options.
Tips & Variations:
- For a slightly creamier texture, fold in a few tablespoons of plain nonfat Greek yogurt.
- Add a pinch of ground allspice for extra holiday flavor.
- Slice and serve chilled for the best texture—perfect for a light, guilt-free dessert!
