Guilt-free pumpkin pie

I once had a healthy recipe for a crustless pumpkin pie, but I misplaced it somehow. I've found, though, that I don't need a recipe. I take the recipe I normally use for pumpkin pie filling (the one on the label from Libby's pumpkin) and alter it according to my needs. Try it for yourself:

Spray a pie plate with Pam. If you need to limit sugar, replace the sugar in your recipe with Splenda. If you're limiting cholesterol, use three egg whites rather than two whole eggs. Use fat-free evaporated milk instead of regular.

Add 1/2 cup Bisquick to all these ingredients, mix thoroughly, pour in the pie pan and bake for about 45 minutes at 375 degrees. You'll have a dessert that's actually good for you! Pumpkin is loaded with all sorts of vitamins.

Eliminating the crust takes away a lot of the fat that's in the traditional pie.

I figured with Thanksgiving and Christmas coming up, someone might want to try this.