Mix pumpkin, evaporated milk eggs,splenda, pumpkin pie spice and 1 teaspoon vanilla in mixer bowl. Mix at low speed for 30 seconds, scrape bowl and mix on med- high for 1 min.
Divide evenly among 6 (6 oz) custard cups or ramikins. Place in shallow baking dish and pour boiling water around cups about 1/2 way. Bake at 350 for 25 -30 min.
Meanwhile, place egg whites, cream of tartar, and remaining 1/4 teaspoon of vanilla in mixing bowl. Mix - gradually increasing speed for about 1 min. or until soft peaks form. Reduce speed and gradually add honey -whipping until stiff peaks form.
Spread egg white mixture on top of hot pumpkin mixture. Return to oven and bake 15-16 min or until tops are golden brown. Let stand 10 min. Serve Warm.
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