Greetings and a Fall Recipe - Crustless Impossible Pumpkin Pie

Greetings!  I had to come home early from the Outer Banks due to Hurricane Matthew.  But it's fall... glorious fall.  I'm sharing with you one of my favorite fall make over recipes... just in time for the holidays.  Here's my adaptation of a Crustless Impossible Pumpkin Pie. It's 6 points with Splenda for baking...  If you use regular splenda, it's 3 points per slice.  Enjo* Exported from MasterCook *

Impossible Pumpkin Pie reduced

Serving Size : 8 Preparation Time :0:00

3/4 cup splenda or 1/2 cup splenda for baking
3 egg whites -- beaten
15 ounces pumpkin puree -- (15 ounce = 1 can)
12 ounces evaporated milk -- (12 fluid ounce = 1 can)
1 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground allspice
(or a tablespoon of pumpkin pie spice and a little more cinnamon)

Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch pie pan, and set aside.

Mix all the ingredients well and pour into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Description:
"6 points each" for splenda for baking (sugar blend) -- 3 points with 1/2 - 3/4 cups splenda