"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."


INGREDIENTS


* 3 egg whites, lightly beaten
* 2/3 cup sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* Dash ground cloves
* 1 can (15 ounces) solid-pack pumpkin
* 1 teaspoon vanilla extract
* 1 can (12 ounces) fat-free evaporated milk


SERVINGS 8
CATEGORY Low Fat
METHOD Baked
PREP 20 min.
COOK 35 min.
TOTAL 55 min.


DIRECTIONS



In a large mixing bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.
Place the cups in a 13-in. x 9-in. x 2-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.




NUTRITIONAL INFO



Nutritional Analysis: 1 serving equals 125 calories, trace fat (trace saturated fat), 2 mg cholesterol, 220 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.