Carla was kind enough to share this recipe with all of us. Just in time for Thanksgiving!
Crustless Pumpkin Pie
1 can pumpkin (398 ml)
1/2 cup sugar
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 slightly beaten eggs
1 can evaporated milk (298 ml, shaken well)
12 tbsp light frozen whipped topping
In large bowl, mix pumpkin, sugar, salt and spices. Stir in the eggs until well mixed. Add the evaporated milk and stir until smooth. Pour into a lightly greased 9 inch pie plate and bake at 400 degrees for about 40 minutes, or until knife inserted near centre of pie comes out clean. Top each slice with 2 tbsp of whipped topping. Makes 6 servings.
4 pts per slice
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