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    Crustless Pumpkin Pie

    Ingredients

    • 1 15-ounce can pumpkin
    • 1 12-ounce can evaporated skim milk
    • 1–2 eggs or ¾ cup egg substitute
    • ½ teaspoon salt
    • 1–2 tablespoons pumpkin pie spice
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla
    • 2/3 cup of sugar substitute appropriate for baking

    Directions

    Combine all ingredients and beat until smooth. Pour into a 9-inch pie pan sprayed with cooking spray. Bake at 400 degrees for 15 minutes; reduce temperature to 325 and bake for an additional 45 minutes. Pie is done when the knife comes out clean.

    (90 calories per 5-ounce piece or 1/8 of the pie. Add 2 tablespoons of whipped topping for an additional 50 calories if you so desire.)


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