|Anjou pears/Bartlett pears||5 Large|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Margarine/Butter||2 Tablespoon, melted|
|Egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Half and half/Whipping cream||2⁄3 Cup (10.67 tbs)|
|All purpose flour||5 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Sugar substitute/2 1/2 tablespoons granulated fructose||1 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
Preheat oven to 375Â°.
Lightly oil or spray an ovenproof 9-inch glass or ceramic deep-dish pie plate.
Peel pears, slice them, and arrange half the slices in the pie plate.
Sprinkle with cinnamon and ginger.
Place the rest of the slices on top.
In a small bowl, mix margarine, egg substitute, vanilla, and half-and-half.
Beat together until creamy.
In a bowl, whisk together flour, baking powder, sugar substitute, and nutmeg.
Add the wet ingredients.
Use electric mixer to beat until almost fluffy.
Spoon evenly over the pears, making sure all the pears are coated.
Bake for 45 to 60 minutes or until puffed and lightly browned.