Crustless Pumpkin Pie

• Vegetarian

• Produce

  • 1 can(s Pumpkin

• Refrigerated

  • 3/4 cup Egg substitute

• Condiments

  • 2/3 cup Splenda

• Baking & Spices

  • 3 tbsp Pumpkin pie spices
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 Whip topping, sugar-free

• Dairy

  • 1 can(s Skim milk

Found on justapinch.com

Description

Ingredients

• 1 can(s) pumpkin (15 oz)
• 1 can(s) evaporated skim milk (12 oz)
• 3/4 c egg substitute (or 3 egg whites)
• 1/2 tsp salt
• 3 Tbsp pumpkin pie spices
• 1 tsp vanilla
• 2/3 c splenda (or sugar to taste)
• sugar-free whip topping

Directions

• 1Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. 2Bake at 400 degrees for 15 minutes, then at 325 for 45 minutesw or until a knife inserted in center comes out clean. 3Cool completely. Add a (generous!) dollop of whip topping and enjoy! 4Serving: 8 slices - per serving: 69 calories; 3g fat; 5g protein; 6g carbohydrate; 215mg sodium.