No Crust, No sugar version of the traditional pumpkin pie recipe. Here is a low fat, high protein, high fiber version of everyone's favorite harvest time dish. It was a delicious substitute for my family

Milk, canned, evaporated, nonfat, 12 fl oz (1 can)
Egg Beaters, 1/2 cup
3/4 cup Splenda granulated
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1 can Pumpkin, canned, without salt

Preheat oven to 425.

Mix sugar and spices in a small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixutre. Mix well. Slowly stir in evaporated milk.

Bake for 15 minutes, Turn oven down to 350. Bake for an additional 45-50 minutes or until knife inserted near center comes out clean. Cool for 2 hours and serve.
Pour into well greased 9 inch deep glass pie dish.

Number of Servings: 8

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