Individual Microwave Crustless Pumpkin Pie

It's the middle of October and I am ready for something warm and delicious. This is a great filling breakfast but it could be a great dessert anytime.



Ingredients:

1/2 cup canned pumpkin

            (not pie mix but 100% pure pumpkin)*
3 teaspoon pumpkin pie spice
1 egg white
1 tablespoon sugar

 

*When I open a big can, I measure out 1/2 cups of pumpkin into small freezer bags. When I want to use the pumpkin I either put in the refrigerator to thaw or use the microwave to defrost it.

Instructions:

 

Combine the pumpkin and the pumpkin pie spice and stir until well mixed.

In a tall skinny container (a disposable 32-ounce deli container works well for me) using one whisk in a hand blender, beat the egg white until stiff and it forms peaks.

With a spatula scrape the edges of the bowl containing the pumpkin mixture.

Dump all of the fluffed egg whites into the pumpkin mixture and gently fold until all is combined but the egg white still remains fluffy with air.

If you want it to look pretty spoon it into another bowl and smooth it.

Microwave for 2 minutes on high (my microwave is 1250 watts, you might have to alter the cooking time based on your microwave's wattage).

Sprinkle with sugar and let cool for a minute.

 

The hardest part of this recipe is waiting for it to cool enough to eat. Eat while still warm.

Nutrition Information
Entire recipe: Calories 105.8. Fat 0.5g, Carbohydrates 21.6g, Fiber 5g (Oh Ya Baby), Protein 6g and PointsPlus 3

Using artificial sweetner instead of sugar would reduce the amount of calories, carbs and PointsPlus.