Crustless Pumpkin PIe

NOTE: I felt this had a strong cloves taste, whch I don't care for (hubby does). If you don't like the flavor of the cloves, just omit either the cloves or the pumpkin pie spice.

INGREDIENTS

• 2 eggs, lightly beaten
• 1 (15-oz) can Libby's 100% pure pumpkin
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup Swerve Brown sugar replacement
• 1-1/4 cups unsweetened cashew milk (or almond milk)
• 16 Tbsp fat-free Reddi Whip (2 Tbsp per serving)

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Spray 8-inch pie dish with olive oil spray.
3. Combine all ingredients except Reddi Whip in bowl.
4. Mix until well combined.
5. Pour into prepared pie dish.
6. Bake in 400-degree oven for 15 minutes.
7. Turn oven down to 350 degrees and bake for an additional 60 minutes.
8. Remove from oven and let cool for a couple hours.
9. Cut into 8 slices.
10. Top each slice with 2 Tbsp (5 grams) Reddi Whip