South Beach Pumpkin Pie

• 1 (15 ounce) can plain pumpkin or 2 cups fresh pumpkin puree
• 1/2 cup Splenda granular
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 2 eggs, blended
• 2/3 cup fat-free evaporated milk
• 1 low-fat whole wheat tortilla (omit during phase 1)

1. Preheat the oven to 375u0b0.
2. Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon.
3. Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.).
4. Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
5. Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.

pumpkin, splenda granular, cinnamon, nutmeg, ginger, eggs, milk, whole wheat tortilla

Taken from www.food.com/recipe/south-beach-pumpkin-pie-169378 (may not work)