1 - 15 oz. can solid pack pumpkin
1 - 12 oz. can fat free evaporated milk
2 egg whites
egg substitute equivalent to 2 eggs
3/4 cup Splenda (or other sugar substitute)
1 tsp. Cinnamon
1/4 tsp. All Spice
1/4 tsp. Ginger
1/8 tsp. Salt
1/2 cup graham cracker crumbs
In mixing bowl combine the pumpkin, milk, egg substitute, egg whites and
Splenda; beat until smooth. Add the spices and salt; beat until well mixed.
Stir in the graham cracker crumbs. Pour into a sprayed 9" pie plate. Bake
at 325 degrees for 50 - 55 minutes or until knife inserted near center comes out clean; cool.
Makes 8 servings/2 Points each
cblessum on 8/2/2007