Pumpkin "Pie"- Low Carb, Low Fat

This weekend, we were at Target and they were giving samples of Pumpkin Spice Hershey Kisses. My husband decided to give them a try! I couldn't believe it...I have to say he has been more brave about food lately and I am SO proud! Well turns out, he LIKED them! I did too. They tasted like a creamy yummy pumpkin pie. I got inspired to then try to make him a homemade pumpkin pie. The dilemma, we needed it to be low carb for him and low fat for me. Also, I had NO evaporated milk...so we had a substitution. Yummy. Still waiting for him to try it.
This is basically the recipe on the back of Libby's pumpkin can, with a few change ups.

Pumpkin "Pie"

1 15 oz can Libby's Pumpkin (NOT pumpkin pie mix)
1 Tbsp pumpkin pie spice
2 eggs (I used 1 egg and 1 egg white)
3/4 cup Splenda
1/4 cup Vanilla (or any flavor you might venture to try) coffee creamer (I used low sugar)
1/2 cup Skim Milk (Or you could substitute 1 12 oz can evaporated milk or 12 oz cream)

1. Preheat oven to 425.
2. Beat eggs. Add in spice, Splenda, pumpkin and mix well until combined.
3. Add in milk and creamer and mix well until combined.
4. Pour mixture into pie plate and bake at 425 for 15 minutes.
5. Turn oven heat down to 350 and bake for 30 minutes.
6. Allow to cool and serve!

I made this crustless because the crust is full of butter and sugar (aka fat and carbs). It is so yummy you won't need it!