Emily's Crustless Pumpkin Pie

Ingredients:
One 15 oz. can plain pumpkin
One 12 oz. can evaporated skim milk
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
2/3 cup bulk Splenda

Instructions:
Preheat oven to 400°  Combine all ingredients and beat until smooth.  Pour into a 9-inch pan sprayed with non-stick cooking spray.  Bake at 400° for 15 minutes, and then at 325° for 45 minutes, or until a knife inserted in center comes out clean.

Special Information:
I had to let it cook for 60 minutes at 325° for the knife to come out clean, but there is no crust to burn, so no biggy.  Trust me, this is AMAZING!