Nutrition Tips and Recipes

Pumpkin Pie

1 unbaked pie crust
1 can pumpkin
3/4 c. Splenda
1/2 t. cinnamon
1 1/2 T. Pumpkin pie spice
1/4 t. salt
1/2 c. yolk-free egg product or 2 eggs
1 can low fat evaporated milk

In a medium bowl, blend pumpkin, Splenda, spices, and salt.
Add milk and eggs. Mix well. Pour into pie shell.
Bake at 425 degrees for 15 minutes, then reduce heat to 375
degrees and bake another 30-40 minutes until set in center.

An even healthier option is to omit the crust and bake the filling
without the crust, in a pie pan that you first spray with cooking spray.
Bake according to previous instructions, but it may get done a little sooner.
Chill and serve as a custard with light cool whip.

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