Pumpkin Souffle

pumpkin souffleINGREDIENTS

  • 1 can (16 ounces) solid-pack pumpkin
  • 1 cup fat-free egg substitute
  • 1/2 cup splenda or other granular sugar substitute
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup finely chopped walnuts
  • sugar-free maple syrup
DIRECTIONS
  1. Preheat the oven to 375°F. Coat a 2 1/2-to 3-quart baking dish with cooking spray.
  2. Combine the pumpkin, egg substitute, Splenda, pumpkin pie spice, ginger, and cinnamon in a large bowl. Beat with an electric mixer on medium-high speed for 4 minutes or until blended.
  3. Pour into the prepared baking dish. Sprinkle with the walnuts and bake for 20 minutes. Increase the temperature to 400°F. Bake for 5 minutes.
  4. Remove to a rack and cool for 15 minutes. Serve topped with 1 to 2 tablespoons of the syrup.
NUTRITIONAL FACTS PER SERVING
CALORIES 141.7 CAL
FAT 8.1 G
SATURATED FAT 1 G
SODIUM 94.3 MG
CARBOHYDRATES 12.6 G
TOTAL SUGARS 3.1 G
DIETARY FIBER 3.1 G
PROTEIN 7.4 G