Oh autumn, what a wonderful time of year it is! The vibrant green of summer is being gradually phased out by an explosion of gold, orange, and yellow. Of course, here in Arizona, we are moving from a greenish summer into an (actually) green winter. Autumn is the gateway to, what I feel are, the best “food” holidays of the year. Starting with Halloween, and then Thanksgiving, closely followed by Christmas, New Year’s Eve, and New Year’s Day, there is none stop munching, and mondo visits with family and friends. I shared a recipe for Spicy pumpkin seeds with my friends, as a healthy holiday snack, now here is a low calorie, recipe for pumpkin pie you will certainly enjoy.
1 9-inch pie crust
15 ounces of pumpkin pie filling
1 12-ounce can of skimmed evaporated milk
½ cup egg substitute
1 ½ teaspoon pumpkin pie spice mix
¼ teaspoon of salt
¾ cup of granulated Splenda
Pre-heat oven to 425 degrees F. Bake the pie shell following the package instructions. In a bowl of sufficient size, thoroughly mix ¾ cup of Splenda, 1 ½ teaspoon of spice mix and ½ cup salt together. In a separate bowl, add the ½ cup of egg substitute. Stir the Splenda mixture into the egg substitute until they are thoroughly mixed. Gradually add the 12 ounces of skimmed evaporated milk until the mixture is smooth.
Bake the pie in the oven for 15 minutes. Reduce the temperature to 350 degrees F, and bake for an additional 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven, and let cool. Makes 8 servings. For flair, spread some low calorie whipped cream on top.