1 9" unbaked pie shell (4 cup volume)
3/4 cup Splenda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Stir all of the above ingredients together in a small bowl and set aside. In food processor, or mixing bowl, add
1/2 cup Egg Beaters (or other low calorie egg substitute)
Stir in:
1 15 oz. can of pumpkin
Reserved spice/Splenda mixture
Gradually add:
12 fluid oz. Fat Free Evaporated Skimmed Milk until all is blended.
Pour into prepared pie shell.
Bake in pre-heated 425 degree F oven for 15 minutes. Then drop the temperature to 350 degrees F and continue baking for 40 to 50 minutes, or until knife inserted near center comes out clean.
Cool on rack for 2 hours and serve immediately, or chill. Garnish with "light" whipped cream, or reduced calorie topping.
I figure this dessert to be less than 80 calories per slice sans crust and topping. Dieters can enjoy this pie without regret, as long as they don't eat the crust. The dog will really enjoy finishing that crust for you, and you will look like a compassionate animal lover to everyone else. Non-dieters will never know that this not a regular, calorie-laden pumpkin pie. Enjoy!
If you like to substitute Splenda in recipes, check out my Diet Pumpkin Pie that tastes like the real thing at post #382.
I've made pumpkin pie (minus the crust) and it's just fine...serve in a dish suitable for pudding.