A Recipe Favourite

I make this recipe on a regular basis, probably about once or twice a month.  It's supper easy, healthy and tastes well,....rather yummy!
I basically took my Mom's amazing pumpkin pie recipe removed the crust, eggs, sugar and flour.  I replaced the eggs with unsweetened applesauce and adjusted the spices.
I feel like I get to enjoy dessert (but it's actually healthy) and it's easy to digest.  Pumpkin is not only an antioxidant but also an anti-inflammatory food.  It's a source of fiber and loaded with good vitamins like Vitamins A, E, B6 and C, Iron, Magnesium, just to name a few.

 My Pumpkin Recipe

1 large can of pure cooked pumpkin

1  12oz can evaporated milk (not sweetened condensed milk)

1/4 cup unsweetened applesauce (or 2 egg whites)

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice, cloves & ginger

1 tsp sugar free vanilla

Mix canned pumpkin, spices & applesauce.  Then add canned milk and vanilla, mix well.  
I poor the mixture into glass baking dish and bake for about 55 minutes at 325 in my convection oven or until a toothpick inserted in the center comes out clean.

Let it cool, then place it in the fridge.
Serve cold with real whip cream (Sometimes I add a small amount of sugar free vanilla to my whip cream but most of the time I don't add anything at all to it.) and a sprinkle of cinnamon on top.