Crustless Pumpkin Pie
Do not be afraid to make this pumpkin pie. It is tasty and delicious even with the sweetener, and many will appreciate the low carb and calorie count. You can also replace 3 cups of egg substitute for the three eggs. Use a deep-dish pie plate because the pie will rise above the rim during baking and settle back into the pan after cooling.
Ingredients
15 ounce can of pumpkin12 ounce can of evaporated milk
3 eggs
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2/3 cup Splenda or similar sugar substitute