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Crustless Pumpkin Pie

whisk together:

1 15-oz can pumpkin
1 12-oz can fat free evaporated milk
2 eggs, beaten
sugar substitute equivalent to 3/4 c. sugar
1 tsp cinnamon
1/8 tsp. ground cloves (or less--do NOT overdo the cloves)
1/4 tsp ground ginger (I substituted a few dashes of nutmeg--I ran out of ginger)

Pour into 9- or 10-inch sprayed pie pan.

Bake in preheated 425 degree oven 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes if you're using a 10-inch pie pan or 40-45 minutes if you're using a 9-inch pan. To test for doneness--a knife inserted in the center should come out clean.

Remove to wire rack. Cool 2 hrs.

Refrigerate. Before serving top with reduced calorie whipped topping (e.g. fat free or light reddi-whip or cool whip ).

Tip: for nice presentation and additional flavor: lightly sprinkle whipped topping with additional cinnamon and/or nutmeg.
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