Friday, November 16, 2007

Pumpkin Pie.....and you can have the whole piece!

No one will ever know that it's not the full-fat version...unless they get suspicious when their pants still fit the same the next week! :)

1 9-inch whole wheat pie shell
3 TBSP egg beaters
1/4 cup Brown Sugar/Splenda Blend
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk

* Preheat oven to 350 degrees F.
* In a medium bowl whisk together egg beaters, Splenda, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth.
* Pour mixture into pie shell.
* Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

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