Pumpkin Pie Diabetic

Ingredients

• 15 ounce can pumpkin
• 2 teaspoons pumpkin pie spice
• 12 ounces evaporated skim milk
• 1/3 cup egg whites or nonfat egg substitute
• 1/2 cup Splenda
• 1 Pillsbury ready crust

Allergens: Milk, Egg, Wheat

Method

1. Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
2. Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
3. Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.