1 can (29 oz.) 100% pure pumpkin
2 cans fat-free evaporated milk
1/2 c. egg substitute or tofu
1-1/4 c. brown sugar or Splenda brown sugar
1/2 tsp. ground nutmeg
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
Cooking spray, butter flavored
Completely spray the inside of 2 glass pie plates with cooking spray.
Preheat oven to 375 degrees F.
In a large mixing bowl, on medium-low speed, mix well all ingredients thoroughly together.
Pour pumpkin mixture into 2 pie plates filling each half-way full.
Bake 40-45 minutes, until pies are completely set and knife inserted into the center of each pie comes out practically clean.
Allow pies to completely cool. Cover and refrigerate, until ready to serve.
Serving suggestion: When ready to serve right out of the refrigerator…slice each Crustless Pumpkin Pie into 9 slices and top each slice with a dollop of fat-free Cool Whip topping.
Karen’s Note: This is one of my dad’s favorite recipes, because he dislikes pie crust. The best thing about this Crustless Pumpkin Pie recipe is that it is low in fat and carbohydrates!