How to make low-fat, crustless pumpkin pie

Enjoy pumpkin pie without all the calories of the crust with this easy-as-pie recipe.
You Will Need
* A 15-ounce can of pure pumpkin
* A 12-ounce can of fat-free evaporated milk
* 3 egg whites
* ½ c. sugar
* 1½ tsp. pumpkin pie spice
* An oven-proof, standard-size casserole dish
* Whipped cream or low-fat whipped topping (optional)

Step 1: Preheat oven
Preheat the oven to 425 degrees Fahrenheit.

Step 2: Mix all ingredients
Put the pumpkin, evaporated milk, egg whites, sugar, and pumpkin pie spice in a large bowl. Whisk the ingredients until smooth.

Make sure you use 100 percent pure pumpkin, not pumpkin-pie filling.

Step 3: Pour into baking dish
Pour the mixture into an oven-proof, standard-size casserole dish.

Step 4: Bake for 15 minutes
Bake it for 15 minutes, then lower the oven temperature to 350 degrees and bake it for another 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Refrigerate and serve
Refrigerate until chilled. Serve with whipped cream or low-fat whipped topping if you like, and enjoy!

Fact: Many nutritionists consider pumpkin a “super food” because it is low in calories and high in fiber.