Light Crustless Pumpkin Pie

• 3/4 cup Splenda granular
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 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 425u0b0F.
2. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
3. In a separate large bowl, beat egg whites well.
4. Stir sugar mixture into the large bowl.
5. Stir in the can of pumpkin.
6. Slowly stir in skim milk.
7. Stir well, until all ingredients are uniformly mixed.
8. Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
9. Bake at 425u0b0F for twelve to fifteen minutes.
10. Reduce temperature to 350u0b0F.
11. Bake pie an additional 30-35 minutes at 350u0b0F.
12. Remove pie from oven and cool.
13. Serve immediately or refrigerate until serving.

splenda granular, cornstarch, ground cinnamon, ground ginger, ground cloves, salt, egg whites, pumpkin puree, milk

Taken from www.food.com/recipe/light-crustless-pumpkin-pie-149363 (may not work)