Low Fat Pumpkin Dessert

Several years back I remember my mom was on a diet around the holidays. Well, really it could have been any year, because aren't we all dieting around the holidays? Or trying to at least! 

At any rate, she wanted to come up with a dessert that wasn't loaded with fat or carbs and because she loves pumpkin, and frankly who doesn't, she experimented and came up with a terrific pumpkin dessert that has become a family favorite, especially around the holidays!

Low Fat Pumpkin Dessert

Ingredients:
4 lg eggs or equivalent of egg substitute
1 29 oz can of 100% pumpkin puree
1 1/2 cup splenda or similar sugar substitute

1 tsp salt

3 tsp pumpkin pie spice 

1/2 tsp vanilla

1 and 3/4 can of skim evaporated milk

Directions:

Preheat your oven to 425°.

Beat eggs; then add pumpkin and sugar and spices.  Stir well.  Stir in evaporated milk.

Bake in 2.5 qt casserole dish that has been sprayed with cooking spray at 425° for 15 mins and then reduce to 350° for an about 70-90 mins or until knife comes clean from the center. Be sure to check frequently near the end of the cooking time, depending on the deepness of your dish it may cook faster.

You could also use a 9x13 baking pan and cook for about an hour.

Cool for a couple hours and then refrigerate. Serve with whipped topping.