Diabetic Crustless Pumpkin Pie

• butter-flavored cooking spray
• 2 cups pumpkin, unsweetened canned
• 1 12 cups nonfat milk
• 12 cup sugar substitute
• 12 cup low-fat biscuit mix
• 2 12 tablespoons margarine
• 2 12 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• 14 cup liquid egg substitute

1. Preheat oven to 350F (180C) Gas Mark 4.
2. Coat a 9-inch (22.
3. 5 cm) baking dish, pie plate or quiche dish with cooking spray and set aside.
4. In a large bowl, combine all ingredients except the whipped topping.
5. Using an electric mixer or whisk, mix for about 1 minute.
6. Pour into prepared baking dish, Bake for about 50 minutes until puffed and set.
7. Cool and refrigerate until ready to serve.
8. Cut into wedges and serve, topping each piece with a dollop of whipped topping.

butter, pumpkin, nonfat milk, sugar substitute, lowfat biscuit mix, margarine, pumpkin pie spice, vanilla, liquid egg substitute

Taken from www.food.com/recipe/diabetic-crustless-pumpkin-pie-98100 (may not work)