Guilt Free Pumpkin Pie

Laura's Guilt Free Pumpkin Pie

Makes 2 pies. Each pie makes 8 servings.

·         One 29oz can of pure pumpkin (not pie filling)

·         Two 12oz cans evaporated non fat milk

·         1 1/2c Splenda or Stevia 

·         1c liquid egg substitute (egg beaters)

·         1tbs pumpkin pie spice (or 1/4 tsp of each: cinnamon, ground cloves, ground nutmeg, ground ginger, allspice,)

·         1/4 tsp salt

·         1tsp vanilla

In very large bowl combine pumpkin, milk, sugar, and egg. Whisk together until smooth. Then add spices and vanilla. Mix with hand mixer. Spray two 8 or 9 inch pie pans with non stick spray, and pour mixture in evenly between the two.

Bake at 325° for 50 minutes. Then turn heat up to 425° to brown the top (5-10 minutes). When the toothpick test comes clean... it is done.

Completely cool before serving and/or storing, and store in refrigerator. Top with light whipped topping if desired (2tbs has only 15 calories!).

Nutrition facts: Based on 16 servings.

72 calories/12.5g carbs/≤1g fat/5g protein/2g fiber

*Even if you eat 2 pieces with light whip, you still saved over 300 calories!!!