In a bowl, mix together:

 

1/2 C. sugar

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground ginger

 

Then add:

 

1/2 C. Egg Beaters

1 15-ounce can of pumpkin

 

Mix together using a wire whisk. Slowly add:

 

1 12-ounce can of evaporated skim milk

 

Pour into a 9 or 10 inch pie plate sprayed with Pam. (The 9″ is what I used today; it gives a slightly thicker result.) Bake at 350 degrees for about 40 minutes. The center should be just slightly wiggly when you bump it. Cool to room temp, then cover and refrigerate.

 

Yield: 8 servings

Calories: 112

Fat: .2g

Fiber: 1.6g