Easy Pumpkin Pie

1 1/2 Cups Splenda Granular
1/2 teaspoon Salt 
1 teaspoon Cinnamon 
1/2 teaspoon Ginger 
1/4 teaspoon Cloves 
1/2 Cup Egg Substitute
1/2 Cup Reduced Fat Bisquick 
1 (15 oz.) Can Pure Pumpkin 
1 (12 oz.) Can Fat Free Evaporated Milk 
3/4 Cup Fat Free Cool Whip

Preheat oven to 425 degrees. Mix all ingredients together in a large bowl with a wire whisk until well blended. Pour into a deep 9" pie dish sprayed with non-stick cooking spray. 
Bake for 15 minutes. Reduce heat to 350 degrees and bake an additional 20-25 minutes or until knife inserted into the middle comes out clean. Allow to cool. Top each piece with 2 tablespoons of fat free cool whip when ready to serve.

Serves: 6
Per Serving: 158 Calories; 1g Fat (4.8% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 421mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 3 (www.AimeesAdventures.com)