Crustless Pumpkin Pie #1

1 1/2 cup Splenda

1/2 tsp salt

1 3/4 tsp. pumpkin pie spice

1/2 cup Eggbeaters

1/2 cup reduced-fat Bisquick

15 oz canned pumpkin

12 oz fat free evaporated milk

Mix with whisk and pour into 9" coated pie pan.  Bake at 450 for 15 minutes, then at 350 for an additional 20 minutes.  Makes 8 servings at 2-Points each or Core + ½ Point

Crustless Pumpkin Pie #2

15 oz can pumpkin

1 can evaporated skim milk

3/4 cup egg substitute

1/2 tsp. salt

3 tsp. pumpkin pie spice

1 tsp. vanilla

3/4 cup Splenda

Mix all together and bake at 400 for 15 minutes, then at 350 for 45 minutes.  Makes 8 servings at 1-Point each or Core!

Crustless Pumpkin Pie #3

1 egg

2 egg whites

3/4 cup Splenda

1/2 cup reduced fat biscuit mix

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

1 can solid pack pumpkin (15 oz)

1 can (12 oz) fat free evaporated milk

Pour into 9" pie plate sprayed with nonstick coating.  Bake at 350, 35-40 minutes or until knife inserted comes out clean.  Refrigerate leftovers.  Dollop with 2 TBS fat free whipped topping.

8 servings @ 2-Points or ½-Point on Core