Diabetic Living Ginger Chocolate Crunch Topped Crustless Pumpkin

• 1 (15 ounce) can pumpkin
• 13 cup Splenda sugar substitute, equivalent to 1/3 cup sugar
• 2 tablespoons honey or 2 tablespoons pure maple syrup
• 1 12 teaspoons pumpkin pie spice
• 12 cup Egg Beaters egg substitute, thawed (or 2 eggs, lightly beaten)
• 1 teaspoon vanilla
• 34 cup fat-free evaporated milk
• 8 gingersnaps
• 2 ounces bittersweet chocolate (60 to 70% cacao)
• 2 teaspoons crystallized ginger, finely chopped

1. Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside.
2. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice.
3. Add eggs and vanilla.
4. Beat lightly with a fork just until combined.
5. Gradually stir in evaporated milk.
6. Pour into prepared dish, pan, or ramekins.
7. If using a springform pan, place on a foil-lined baking sheet.
8. If using ramekins, place in a 15x10x1-inch baking pan.
9. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken.
10. Cool 1 hour on a wire rack.
11. Cover and chill at least 2 hours or up to 24 hours before serving.
12. Ginger-Chocolate Crunch - Top chilled pumpkin mixture with broken gingersnaps.
13. Then top evenly with dark or bittersweet chocolate (60 to 70% cacao), chopped; and finely chopped crystallized ginger.
14. Bake, uncovered, in a 350 degrees F oven for 4 to 6 minutes or just until chocolate is softened slightly.
15. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge.
16. Remove sides of pan.
17. Cut into wedges to serve.
18. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

pumpkin, splenda sugar substitute, honey, pumpkin pie spice, egg beaters, vanilla, milk, bittersweet chocolate, ginger

Taken from www.food.com/recipe/diabetic-living-ginger-chocolate-crunch-topped-crustless-pumpkin-472790 (may not work)