Healthy Pumpkin Pie

• 1 (15 ounce) can pumpkin (about 1 3/4c)
• 8 ounces skim milk (has a slight taste) or 8 ounces low-fat soymilk (has a slight taste)
• 3 egg whites
• 2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
• 3/4 cup Splenda sugar substitute
• pumpkin pie spice
• 2 egg whites, for the crust

1. Preheat oven to 425u0b0F.
2. Mix pumpkin, milk, and egg whites until smooth.
3. Gradually stir in Splenda (1/4 cup at a time).
4. Add the pumpkin pie spice; taste and add more if need be.
5. Pour into crust** and spread evenly.
6. Bake in the oven for 15 minutes then reduce the temperature to 350u0b0F and bake for another 45 minutes (may vary depending on ovens).
7. Let cool and serve your favorite way.
8. **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350u0b0F for about 5 minutes.

pumpkin, milk, egg whites, graham cracker crust, splenda sugar substitute, pumpkin pie spice, egg whites

Taken from www.food.com/recipe/healthy-pumpkin-pie-48131 (may not work)