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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Pie in a Cup

Source: dLife

Custard cups make great holders for this pumpkin pie topped with meringue.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	183.9

Total Carbs	19.1 g

Dietary Fiber	2.5 g

Sugars	16.2 g

Total Fat	4.6 g

Saturated Fat	2.5 g

Unsaturated Fat	0.2 g

Potassium	419.0 mg

Protein	23.7 g

Sodium	339.5 mg

Dietary Exchanges 4.6 Fat, 0.3 Milk, 0.1 Other Carbs, 0.3 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup canned solid pack pumpkin 1.0
1 cup evaporated milk 2.0
2 each eggs 0.25
0 1/4 cup sweetener (sugar substitute) 1.0
1 tsp pumpkin pie spice 1.25
1 1/4 tsp vanilla extract 3.0
3 kg egg whites 0.25
0 1/4 oz cream of tartar 2.0
2 oz honey

Directions

Preheat oven to 350°F.
In medium bowl, mix pumpkin, evaporated milk, eggs, sweetener, pumpkin pie spice, and 1 teaspoon vanilla.
Pour into 6 (6-ounce) custard cups or 6 (3/4-cup) soufflé dishes.
Place in shallow baking dish or pan. Pour boiling water around custard cups/soufflé dishes to depth of 1". Bake 25 minutes.
Remove custard cups from oven. Leave oven on.
In medium bowl, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla on high speed with electric mixer until soft peaks form. Slowly add honey, continuing to beat on high speed until stiff peaks form.
Spread egg white mixture on top of hot pumpkin mixture. Return to oven.
Bake 15 to 16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm.