Crustless Pumpkin Pie

Makes 8 servings 

  • 1 (15 oz.) can pumpkin pumpkin puree
  • 1 (12 oz.) can fat free evaporated milk
  • 3 egg whites
  • 1/2 tsp salt
  • 3 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 12 packets Splenda 
  1. Preheat oven to 400°F.
  2. Combine all ingredients in medium bowl and beat until smooth.
  3. Pour mixture into a 9" pie pan that has been lightly coated with non-stick spray.
  4. Bake at 400°F for 15 minutes, and then at turn oven to 325°F and bake for 45 minutes more, or until a knife inserted in center comes out clean.
  5. To serve cut into 8 pieces and plate each. Top with fat free whipped topping if you like.