Crustless Pumpkin Pie

I love pie and would take pie any day over any other dessert. While I prefer fruit pies, fall does not seem complete without some pumpkin pie. At a recent get together, my good friend, Katie, brought a crustless pumpkin pie that happens to be a weight watcher recipe. Each piece of pie is only one weight watcher point! Wow!

Here is the recipe:

1 can evaporated skim milk (the recipe calls for a 15 oz. can, but I could only find a 12 oz. can at Meijer. It worked just fine).
1 15oz can pumpkin (NOT pie filling, just pumpkin puree)
3/4 cup of egg substitutes OR 3 egg whites (I used egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 cups Splenda (or sugar) or add to taste

Combine all ingredients and beat until smooth. Pour into 9" sprayed pie pan. Bake at 400 degrees for 15 minutes then bake at 325 degrees for 45 minutes or until a knife is inserted in the center and comes out clean.

You could top the pie with fat free cool whip.

Enjoy!

--T

**Recipe courtesy of Katie Neumann**