Ingredients:
1 (16 ounce) cans pumpkin puree ( NOT pumpkin pie filling)
1/2 cup egg substitute ( e.g. Egg Beaters)
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2/3 cup sugar
1 (12 ounce) cans evaporated skim milk
Directions:
Mix all ingredients together in a large bowl, blending well.
Pour into 1-quart casserole dish or glass pie plate lightly sprayed with oil.
Bake in preheated 400F oven for 50-60 minutes.
Serve warm or at room temperature.
Servings: 8
Time preparation: 5 min.
Time total: 55 min.