Shell's Mini No Crust Pumpkin Pies

Ingredients

• 3/4 cup Splenda granular (sugar substitute)
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 1/2 cup Egg Beaters egg substitute

• 1 (15 ounce) can pumpkin
• 12 ounces lactose-free skim milk

Directions

1. 1

   Preheat oven to 425 degrees.

2. 2

   In medium bowl mix together all the dry ingredients.

3. 3

   In large bowl combine egg beaters and pumpkin.

4. 4

   Next pour dry mix into large bowl with wet mixture.

5. 5

   Stir to combine.

6. 6

   Gradually add and stir in dairy free milk.

7. 7

   Pour into 4 ramekin cups that have been sprayed with nostick cooking spray.

8. 8

   Bake for 15 minutes.

9. 9

   Reduce temperature to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted near the center comes out clean.

10. 10

    Cool on a wire rack for 1-2 hours.

11. 11

    Serve warm.

12. 12

    You can freeze these in the ramekins, just cover good with plastic wrap and foil.

13. 13

    Or store in refrigerator.