Pumpkin Pie


1 store-bought pie crust
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark Sukrin Gold brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping

Sugar-Free Caramel Topping (optional)


Position rack in the middle of the oven. Preheat oven to 350ºF.

In a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into a store bought pie shell/crust. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.


Smart Points: 4 (1/8th of the pie)