I was in desperate search for a dessert for us to be able to indulge in at Thanksgiving without guilt. What would Thanksgiving be without Pumpkin Pie? Maybe a better question is why does Pumpkin Pie need to be fattening?  That is something I can answer – The Crust!

When I found this recipe, it seemed like such an obvious solution – take away the crust!

This was an almost luxurious treat, so smooth and rich.  Low calorie and fat, and you’ll never miss the crust! This will definitely be part of our Thanksgiving dessert line up!

A dollop of fat free whipped cream tops this one off perfectly! Warm or cold, it is a wonderful treat! You won’t be disappointed!

Rich Pumpkin Custard

from A Taste of Home

• 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

• In a large 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. 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.