Pumpkin Custard

With fall in the air, I am feeling the overwhelming desire to BAKE!  And fall always means apple and pumpkin pies!  In the spirit of my quest this year to be more health-conscious, I decided to branch out a bit and experiment.  After making and sharing a delicious pumpkin pie on Sunday, I had some extra pumpkin in the refrigerator and decided to try pumpkin pie without the crust!  It cuts out about 240 calories and 12 grams of fat.  Here's the recipe!  And, yes, it was DELICIOUS!!!!!  Babies and Dave gave it a two-thumbs-up stamp of approval!

Pumpkin Custard
14 oz. canned pumpkin
3/4 c sugar
1 can Skim Evaporated Milk
1/2 cup egg substitute
1 Tablespoon Cinnamon
1/2 Tablespoon Nutmeg
1 tsp. ground cloves
(The spice amounts are approximate.  I just added them until it looked right.  Follow your favorite recipe's amounts, and you should be fine).

Mix them all together in a bowl, pour them into a sprayed pie pan, cook for 15 minutes in a preheated 425 degree oven.  Lower temperature to 350 degrees and cook for another 40 minutes (or until a knife inserted in the center comes out clean).  Serve warm or cold, with light whipped topping or without.  I also added some Fiber One for a little crunch!  Seriously. SERIOUS yummi-ness!