Someone on another cooking group posted this recipe that actually comes
from allrecipes.com. I have changed the sugar to Splenda and have used
non-fat evaporated milk. I also changed the spices from the original
1/4 teaspoon cinnamon and some vanilla (UGH!)to my favorite pumpkin pie
spices in proportion to the amount of pumpkin.

It set up perfectly in the oven. It tastes like pumpkin pie. It feels
like pumpkin pie ( a little whipped cream sweetened with your favorite
artificial sweetener would add a nice touch) The only negatives are the
fact that I had to open a second can of pumpkin to come up with 2 cups
and I have left over non-fat evaporated milk and pumpkin to deal with.

Having read all the nutritional info on the cans I calculate about 15
grams of carbs per serving which is mostly from the milk and bulk
Splenda. The pumpkin has a lot of fiber so that brings it way down.


Crustless Pumpkin Pie

Serving Size : 6 Preparation Time :0:05
Categories : desserts pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Splenda
3 tablespoons all-purpose flour
3 eggs
2 cups pumpkin -- canned
3/4 cup evaporated skim milk
1/2 teaspoon cinnamon -- ground
1/4 teaspoon ginger
1/8 teaspoon ground cloves

In a mixing bowl, combine the Splenda and flour. Add eggs; mix well.
Stir in the pumpkin, milk, cinnamon, ginger and cloves; mix until well
blended. Pour into a greased 9-in. pie plate. Place pie plate in a
15-in. x 10-in. x 1-in. baking pan (or a roasting pan); add 1/2 in. of
hot water to pan. Bake at 350 degrees F for 50-55 minutes or until a
knife inserted near the center comes out clean.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life