Time 45 min.
Spices like cinnamon, cloves and nutmeg add a lot of fat- and calorie-free flavor.
1 9-inch frozen prepared pie crust (plus more for decorative shapes on top, optional)
1 cup canned pumpkin
3/4 cup evaporated milk
1 cup granulated Splenda
1/2 tsp vanilla extract
1 tsp ground cinnamon
1⁄4 tsp ground cloves
1⁄4 tsp ground nutmeg
1. Heat oven to 400 degrees F.
2. Beat canned pumpkin, evaporated milk and eggs in a large bowl until combined. Add granulated Splenda, vanilla extract and ground cinnamon, cloves and nutmeg; continue to beat well until fully combined.
3. Pour mixture into pie shell. (Top with extra dough cut into decorative holiday shapes if you like.) Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to fully cool before serving.
PER SERVING 195 calories, 7 g protein, 20 g carbohydrates, 2 g fiber, 10 g fat, 5 g saturated fat, 50 mg cholesterol, 183 mg sodium
From our sister publication, Diabetes Focus (Winter 2011)