Crustless Lowfat Pumpkin Pie

The pumpkin pie filling, made with skim evaporated milk, sugars, spices and flour, is poured directly into the pie plate, without a crust.

Ingredients:

• 2 eggs
• 12 ounce can skim evaporated milk
• 15 ounce can pumpkin
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1/4 cup flour

Directions:

Mix all ingredients together. Pour into 9" pie pan coated with vegetable spray. Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean. Refrigerate overnight to chill.

Number of Servings: 8

Notes from the Cook: Top with whipped light cream