Crustless Pumpkin Pie (WW)
- 1 can pumpkin (15 oz)
- 1 can evaporated skim milk (12 oz)
- 3/4 cup egg substitute of 3 egg whites
- 12 tsp salt
- 2-3 tsp of pumpkin pie spice
- 1 tsp vanilla
- 2/3 c sugar
Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bake at 400 for 15 minutes and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
This pie tastes wonderful with light cool whip.