We low-carbers have to have our pumpkin pie, too, and this one is a favorite at my house.

Low Carb Crustless Pumpkin Pie

3/4 c. Splenda (the kind you measure by the spoonful)
1 1/2 t. pumpkin pie spice
1 t. cinnamon
1/2 t. salt
1 15 oz. can pumpkin (NOT pumpkin pie FILLING, plain pumpkin)
1 1/4 c. evaporated milk or half and half
2 eggs

Preheat oven to 425. Mix all ingredients together on low speed until well blended. Pour into Pam-sprayed pie plate, and bake for 15 minutes. Reduce temperature to 350. Bake 40-50 minutes or until knife inserted in center comes out clean. Cool 2 hours. Keep refrigerated after cooled. There are approx 5 net carbs per serving, approx 6-7 servings.