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Pumpkin souffle


122 cal, 4 pro, 15 carb, 4 fib, 8 fat

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  • 1 16oz can pumpkin
  • 1 c fat-free egg substitute
  • 1/2 c splenda
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 c finely chopped walnuts
  • 1-2 tbsp sugar-free maple syrup


Preparation time 10mins
Cooking time 50mins


Step 1

Preheat oven to 375. Coat 2 1/2 to 3 quart baking dish with cooking spray.

Combine pumpkin, egg substitute, splenda, pumpkin pie spice, ginger and cinnamon in large bowl. Beat with mixer on med-high speed for 4 minutes, or until well blended.

Pour into prepared baking dish. Sprinkle with walnuts and bake 20 minutes. Increase temperature to 400. Bake 5 minutes more.

Remove to rack and cool 15 minutes. Serve topped with 1-2 tbsp syrup.

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