Sue’s Crustless Pumpkin Pie

Serves 8
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15 oz canned pumpkin (not pie filling)
2 eggs, lightly beaten
1/2 cup granulated Splenda Brown Sugar
3/4 cup heavy whipping cream
1/4 cup sugar free caramel syrup
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
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Preheat oven to 350 F. Coat a 9″ pie plate with diet margarine. Mix all ingredients in a medium bowl and beat well with an electric mixer. Pour into the pie plate.
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Bake for 45-55 minutes or until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with 1 tablespoon low fat whipped cream, if desired.
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Nutrition Info
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Calories: 121
Carbs: 6 grams
Protein: 3 grams
Fat: 10 grams