This is basically a pumpkin pie without the crust. I've just made it more weight friendly.
1/4 cup egg beater
16 oz. can pumpkin
12 oz. can fat free evaporated milk
2/3 cup splenda (or amount to equal 2/3 c. sugar)
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
Mix everything together and pour into a Pam sprayed casserole dish.
Bake at 350 degrees until knife inserted 1 inch from center comes out clean.
Makes 6 servings
WW Points = 2
Calories = 88