



1/4 cup canned pumpkin

2 Tbsp fat free egg substitute (ie. egg beaters)

1 Tbsp splenda (or sweetener of choice)

1/4 tsp pumpkin pie spice

pinch of salt

Mix everything together until it's uniform. Transfer into a dish to steam it in. I like wide mouth mason jar, but any medium-small cup or dish will work, or even just leave it in the bowl you mixed it in. Place it in a steamer basket and steam for 10 to 15 minutes.





You'll know it's done when it's doubled in size. It will still be very soft and slightly sticky though, so the usual toothpick method doesn't work for determining done-ness. If you're not sure if it's done, steam for the full 15 minutes. Because of the gentle moist heat of steaming, you cannot over cook this.





Allow to cool slightly before eating. The custard needs to fully deflate before it's ready to eat, and the more time you give it the firmer it will become.

















Okay, so it's not really a pie because there's no crust, it's more like a custard or pudding. But I mean, it's basically pumpkin pie with all the unnecessary calories removed.You will need: