Light Crustless Pumpkin Pie

8 servings - This recipe is great as each piece has only 35 calories

3/4 cup Splenda granular
1 tablespoon cornstarch
2 tsp VE Pumpkin Pie Spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk

1. Preheat oven to 425°F
2. In a small bowl, combine Splenda, cornstarch, and VE pumpkin Pie Spice
3. In another bowl, beat egg whites well until frothy.
4. Stir sugar mixture into egg whites. Add Stir in the can of pumpkin and slowly stir in skim milk. Stir well.
5. Lightly grease 9-inch round pie plate and add pumpkin mixture.
6. Bake at 425°F about 12 minutes then reduce temp to 350°F and reduce temperature to 350°F. Bake for and additional 30-35 minutes.
7. Remove from oven and cool slightly. Serve immediately or refrigerate for snacking on later.