About This Recipe -This is similar to the recipe I had.
"I have tried several variations of low calorie crustless pumpkin pies and this is by far my favorite. Very rich and creamy. Even my picky husband likes it."
Ingredients
1 (15 ounce) cans pumpkin 1 (12 ounce) cans evaporated skim milk 3/4 cup egg substitute 1/2 teaspoon salt 1 -2 tablespoon pumpkin pie spice ( I like mine spicier) 1 teaspoon vanilla 2/3 cup splenda sugar substitute Directions
Combine all ingredients and beat until smooth.
Pour into 9-inch pie pan sprayed with cooking spray.
Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
Pie is done when knife inserted into center comes out clean
You can add some fat free Cool Whip.



