Low Fat Pumpkin Dessert - cooking recipe

Ingredients

2 cups canned pumpkin
12 ounces evaporated 2% milk (equal to 4 cups low-fat milk)
1/2 cup egg substitute
3/4 cup Splenda brown sugar blend
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove, ground

Preparation

Mix all ingredients.
Pour into a 9\" glass pie pan sprayed with nonstick spray.
Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.