Crustless Pumpkin Pie

1 - 15 oz can pumpkin
1/2 cup Eggbeaters
1 can FF Evaporated Milk
1 tsp vanilla extract
3/4 cup Splenda (pourable, not packets)
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 Tablespoon Cinnamon

Add the Splenda to a bowl, mix in the spices and the salt very well before adding liquids. In separate bowl mix (with electric hand mixer) the eggbeaters, the vanilla, and the canned pumpkin together. Then add the Splenda mix to that. Then slowly blend in the milk until everything is well blended and the color is even. Spray PAM in a deep dish Pie pan. Pour in mixture. Bake at 425 for 15 min. Then 350 for 45-50 minutes. Cool, then refrigerate. Serve with Fat Free Cool Whip. The whole pie has only 400 calories!

~ Val "This is an old Weight Watchers recipe and Char and I made it a lot! It's very good. It used to be only 1 point per serving but the point system has changed so I don't know what it is now, probably 2 Points for a large 1/4-of-the-pie slice."