My daughter created this recipe 10 years ago when she was six. Yes six, she wanted to be a chef when she grew up. That has not changed but she still likes to cook. This recipe has 7.5g of sugar and most of that is milk and pumpkin sugars. It is not one of those fluffy, pudding like pies. It is a real tasting and feeling custard pie. We top ours with the sugar free cool whip. Yum! I had this for Thanksgiving 2 1/2 week out from surgery.

Rachael’s Awesome Pumpkin Pie

3/4 cup Splenda granulated

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon nutmeg

2 large eggs or ½ cup eggbeaters

15oz. pumpkin

1 teaspoon vanilla

12 fl. oz. fat free evaporated milk

1 unbaked pie shell

Directions:

PREHEAT oven to 425̊ F.

MIX Splenda, salt, cinnamon, ginger, cloves and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE for 15 minutes at 425̊ F. Reduce temperature to 350̊ F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Nutritional Info: With Eggbeaters (not including the pie crust, I don’t eat that part)

Calories 67                  Fat 0.4             Carbs 11          Protein 5.7