Low Carb Crustless Pumpkin Pie - cooking recipe

Ingredients

1 (13 ounce) can light coconut milk
1 (15 ounce) can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
3/4 cup egg substitute
1/2 cup Splenda granular

Preparation

Mix together until well blended.
Pour in an 9\" pie pan.
Bake at 400 degrees for 15 minutes.
Reduce temperature to 325 degrees, bake for 45 minutes.
Cool, cut into 8 wedges.