1/2 cup Splenda
1/4 cup Brown sugar Splenda
1/2 tsp. salt
1 1/2 tsp pumpkin pie spice
1/4 cup Eggbeaters
1 (12 oz) can low calorie evaporated milk
1 (15 oz) can pure pumpkin
1 9 inch unbaked pie shell
Mix Splendas, salt, and pumpkin spice in small bowl. Beat Eggbeaters in large bowl. Mix pumpkin and Splenda-spice mix. Stir i n low calorie evaporated milk. Pour into pie shell.
Bake at 425 degrees in preheated oven for 15 minutes. Bake for 40-50 minutes in 350 degrees oven or til knife inserted near center comes out clean. Cool 2 hrs.
- No sugar (Use Splenda)
- No cholesterol (Use Eggbeaters)
- Use low calorie evaporated milk