2 eggs
1 (12 oz.) can evaporated skimmed milk
1 (16 oz.) can pumpkin
1/4 c. firmly packed brown sugar
1 tsp. pumpkin pie spice
2 tsp. vanilla extract
Vegetable cooking spray
Plain nonfat yogurt, optional

Combine eggs and half of milk in a meduim mixing bowl, beat at medium speed of an electric mixer until well blended. Add remaining milk, pumpkin, brown sugar, pumpkin pie spice, and vanilla. Beat at low speed until well blended.

Spoon pumpkin mixture into a 1 quart casserole that has been coated with cooking spray. Bake uncovered at 325 degrees for 1 hour and 15 minutes or until custard is set. Cool slightly on a wire rack. Spoon into individual serving dishes and top with yogurt if desired. Number of servings 6. Number of fat grams per serving 2.1 g. per 1/2 cup.