Ingredients:
1 (15 ounce) cans pumpkin ( about 1 3/4c)
8 ounces skim milk (has a slight taste) or 8 ounces low-fat soymilk ( has a slight taste)
3 egg whites
2/3 reduced fat graham cracker crust ( take off the sides of the crust and discard)
3/4 cup Splenda sugar substitute
pumpkin pie spice
2 egg whites, for the crust
Directions:
Preheat oven to 425 F.
Mix pumpkin, milk, and egg whites until smooth.
Gradually stir in Splenda (1/4 cup at a time).
Add the pumpkin pie spice; taste and add more if need be.
Pour into crust** and spread evenly.
Bake in the oven for 15 minutes then reduce the temperature to 350 F and bake for another 45 minutes (may vary depending on ovens).
Let cool and serve your favorite way.
**To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350 F for about 5 minutes.
Servings: 8
Time preparation: 10 min.
Time total: 75 min.