Here's another take on a holiday standby from the Baptist Diabetes Education & Management Center. My Thanksgiving dessert offerings didn't include pumpkin pie, which is probably why this caught my eye. I'll be looking for an excuse to try it.

Incredible No-Crust Pumpkin Pie

Cooking spray
1 15-oz. can pumpkin, not pumpkin pie filling.
2 eggs or 1/2 c. low cholesterol egg substitute
2 t. canola oil2/3 c. Splenda Granular
1/2 c. reduced-fat Bisquick
1 12-oz. can evaporated skim milk
2 t. pumpkin pie spice
1 t. vanilla

Directions

Preheat oven to 350 degrees. Spray a 10-inch pie pan with nonstick cooking spray.

Mix canned pumpkin, eggs and oil at low speed until well blended.
Add Splenda, Bisquick, evaporated milk, spices and vanilla. Mix until well blended.

Pour into a prepared pie pan and bake for 55 minutes or until a knife inserted into the center comes out clean.

Serve warm or let cool, cover and refrigerate for up to two days.

Yield: 8 servings
Nutritional facts: Calories,120 calories, carbs 17 g, protein 6 g, fat 3 g, including 1 g saturated fat, fiber 2 g and sodium 160 mg.