My Final Weight Loss Journey

This is the Pumpkin Pie that Mike gives every Thanksgiving to our group.  I recently found out that one of our receptionist, Sandy, is actually the one who came up with the recipe.  I made it this year (2009) and took it to my meeting.  Everyone raved!  I'm not much of a Pumpkin Pie eater but I did taste the filling and it was fantastic!  My love is for Pumpkin Bread and Cakes!  Enjoy!

HU's:  4
Servings:  8

Ingredients:

1 - 15 ounce can pumpkin
1 - 12 ounce can low fat evaporated milk (not fat-free)
3/4 cup Splenda granulated (not the Splenda for baking)
1 teaspoon ground cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 teaspoon of salt
4 ounces egg substitute
1 Pillsbury All-Ready Pie Crust **

Mix all ingredients together and pour into pie shell.

Bake in a pre-heated 450 degree oven for 15 minutes.  Reduce the heat to 350 degrees and bake for an additional 40-45 minutes or until a knife inserted in center comes out clean.

NOTE:  I had to cook the pie nearly an additional 15-20 minutes.  Just keep watch on the pie.  Oven temperatures may vary.

**Pillsbury All-Ready Pie Crust is 3 HU's per serving.  If you use any other crust subtract 3 HU's and add back in the crust you decide to use figured at the per serving calculation.  I have found the Great Value Pie Crust at Wal-Mart is only 2 HU's per serving.  That would make this pie a 3 HU Pumpkin Pie!

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