Crustless Pumpkin Pie

I had plans to bake tonight and thought I would have something yummy to share with you but sadly I arrived home to find out that we are out of eggs. Boo! Plan B is to share with you the recipe for Crustless Pumpkin Pie!

I have mentioned before that I don't like pumpkin pie but that my husband absolutely loves it. I don't mind making a dessert that only he will enjoy (it's better for my waist line anyway!) but the problem with pumpkin pie is that Chris only eats the filling and always leaves the crust behind. It seems like such a waste. Well today while I was reading MADE there was a mention of crustless pumpkin pie. Perfect! She also included the picture below. Doesn't it look delicious?

There was no recipe over at MADE so I did a quick Google search and was happy to find tons of results. I found the following recipe on several websites and the best part about it is that it's low in fat and calories. For anyone counting Weight Watchers Points this ENTIRE pie is only 8 points! Crazy, right? It makes me wish I like pumpkin pie!

Crustless Pumpkin Pie

Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste

Instructions:

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.

I will definitely be making this for Chris on the weekend. I'll be sure to let you know how it turns out!