Shell's Mini No Crust Pumpkin Pies

Me'Shell's Note:

I don't care for the crust on pies, but I love pumpkin pie. Also I am lactose intollerant, so I had to find a dairy free product to use. And the idea of having your own pie and eating it all, who could pass that up??

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 4.0 mini pies

• ¾ cup Splenda granular (sugar substitute)
• 1 tablespoon flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• 1⁄8; teaspoon clove
• ½ cup Egg Beaters egg substitute
• 1 (15 ounce) can pumpkin
• 12 ounces lactose-free skim milk

Directions:

1. Preheat oven to 425 degrees.
2. In medium bowl mix together all the dry ingredients.
3. In large bowl combine egg beaters and pumpkin.
4. Next pour dry mix into large bowl with wet mixture.
5. Stir to combine.
6. Gradually add and stir in dairy free milk.
7. Pour into 4 ramekin cups that have been sprayed with nostick cooking spray.
8. Bake for 15 minutes.
9. Reduce temperature to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted near the center comes out clean.
10. Cool on a wire rack for 1-2 hours.
11. Serve warm.
12. You can freeze these in the ramekins, just cover good with plastic wrap and foil.
13. Or store in refrigerator.