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One for the carb-counting crowd...

                          Crustless Pumpkin Pie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  pumpkin
  12            ounces  evaporated skim milk
  1/2              cup  Egg Beaters® 99% egg substitute (2 eggs equivalent)
  2                     egg whites
  3/4              cup  sugar substitute (Splenda)
  1 1/2      teaspoons  cinnamon
  1/2         teaspoon  ginger
  1/4         teaspoon  nutmeg
  1           teaspoon  vanilla extract
  1/2           cup  graham cracker crumbs

In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and
sugar substitute; beat until smooth.

Add the spices; beat until well mixed. 
Feel free to substitute the spices from your favorite recipe - I happen to like these.

Stir in the graham cracker crumbs.

Pour into a 9" pie plate coated with non-stick cooking spray.

Bake at 325 degrees for 50-55 minutes or until knife inserted near the
center comes out clean.  Cool.

Serve with a dollop of whipped cream and a sprinkling of cinnamon, if
desired.

Store in the refrigerator.

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Per Serving (excluding unknown items): 125 Calories; 1g Fat (5.2% calories
from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 174mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.