Pumpkin Pie, without the crust! Yummy!

Thanks to Denise for this great recipe. It's much easier to read and make than my Killer Chili! And, it's good for celiacs too!

Pumpkin Custard Pie (no crust)

1 can -15 oz. pure pumpkin

1 can -12 oz. fat free evaporated milk

3/4 C. Egg Beaters

3/4 C. Splenda Granular

2 tsp. pumpkin pie spice

1/2 tsp. salt

Mix all ingredient together. Pour into a baking dish coated with non-stick spray.

Bake at 350 degrees for 45 mins. option - serve with fat free whipped topping.

Nutritional Info (my best calculations) - 1/8 of pie = 1 slice

Calories - 70 grams Fat - 6 grams

Sugar - 7 grams

Protein - 6 grams