Low-Calorie Pumpkin Pie

• 1 large egg
• 2 large egg whites
• 1 can (15 ounces) solid-pack pumpkin
• Sugar substitute equivalent to 3/4 cup sugar
• 1/2 cup reduced-fat biscuit/baking mix
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can (12 ounces) fat-free evaporated milk
• 1 cup reduced-fat whipped topping

1. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 350u0b0 for 35-40 minutes or until knife inserted in the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

egg, egg whites, solidpack pumpkin, sugar substitute, baking mix, vanilla, ground cinnamon, ground ginger, ground cloves, milk, topping

Taken from www.tasteofhome.com/recipes/low-calorie-pumpkin-pie/ (may not work)