Crustless Pumpkin "Pie"

This is a pie so delicious that you won't miss the crust. We like to have pumpkin pie and cranberries for breakfast the morning after Thanksgiving but the topping is a little much for breakfast, so I make two pies and omit the struesel topping on the second pie. It's great both ways, and there are less than 3 grams of starch per serving, making this not-so-indulgent for those who have to limit their starch intake. You can decrease the starch amount even more (by about half) by using freshly baked or steamed pumpkin instead of canned.

Crustless Pumpkin "Pie" with Spiced Whipped Cream
pie
* 2 cups mashed pumpkin (or one 15oz can)
* 1 (14 ounce) can sweetened condensed milk
* 2 egg yolks
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 egg whites
topping
* 2 tablespoons oat flour
* 1/4 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 2 tablespoons butter, chilled
* 1 cup chopped walnuts
spiced whipped cream
* 1 cup whipping cream
* 2 tablespoons white sugar
* 3/4 teaspoon vanilla extract
* 1/2 teaspoon freshly ground nutmeg


1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into a 1.5 quart casserole dish.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
5. Combine whipped cream ingredients in a clean metal or glass bowl. Whip until soft peaks form, serve over cooled pumpkin pie.