Crustless Pumpkin Pie

1 can pumpkin (15 oz)

3/4 cup unsweetened almond milk (or non fat evap milk)

3 egg whites
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
approx 1/2-2/3 c Splenda  or sweetener of your choice  to taste
 

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.

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