Skinny Crustless Pumpkin Pie

Step 1

Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.

Step 2

Beat the eggs with a mixer (hand held or stand mixer with whisk attachment). Add remaining ingredients and beat on low setting (to avoid splashing) until combined.

Step 3

Add remaining ingredients: granulated sugar, brown sugar, cinnamon, nutmeg pumpkin puree, salt and fat-free evaporated milk. Beat on low setting (to avoid splashing) until combined.

Step 4

Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan.

Step 5

Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it’s done (it may still jiggle a little). If the knife is not clean, bake another 5-10 minutes until the knife comes out clean. Do not over bake!Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.

Step 6

Allow to cool on a wire rack for 2 hours before cutting or chilling in the refrigerator. May be be made the day before serving.