Crustless Pumpkin Pie - cooking recipe

Ingredients

1 egg and 2 egg whites
1 c. Splenda
1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 (15 oz.) canned pumpkin
1/2 c. reduced fat Bisquick
1 (12 oz.) fat free evaporated milk
fat free Cool Whip (optional)

Preparation

In a large bowl, whisk egg and egg whites.
Mix all other ingredients, except evaporated milk.
Slowly stir in evaporated milk until blended.
Pour into sprayed 9-inch pie plate.
During baking, the Bisquick will settle to make it's own thin crust. Bake at 425\u00b0 for 15 minutes, reduce heat to 350\u00b0 and bake an additional 30 minutes.
Serve with 2 Tbsp. fat free Cool Whip.
Serves 8.