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