Ingredients:• 1 deep dish pie shell
• 3 large eggs, Beaten ( or 1 whole, and 2 egg whites)
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 ounce) can Low-Fat evaporated milk
• 1 Cup Splenda sugar substitute
• 2 Teaspoons pumpkin pie spice
Preparation:
Heat oven to 375 degrees. Allow pie crust to thaw at
room temperature for 15 minutes.
Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large bowl using an electric mixer
on medium speed for about a 1 minute.
Pour this pumpkin mixture into the thawed pie shell.
Bake pie on center oven rack for about 35-40 minutes
or until a knife inserted in the center comes out clean.
Cool before cutting into 8 servings.
Garnish with Low-fat Whipped cream.
