" Healthy" Pumpkin Pie - cooking recipe

Ingredients

1 (15 ounce) can pumpkin (about 1 3/4c)
8 ounces skim milk (has a slight taste) or 8 ounces low-fat soymilk (has a slight taste)
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
3/4 cup Splenda sugar substitute
pumpkin pie spice
2 egg whites, for the crust

Preparation

Preheat oven to 425\u00b0F.
Mix pumpkin, milk, and egg whites until smooth.
Gradually stir in Splenda (1/4 cup at a time).
Add the pumpkin pie spice; taste and add more if need be.
Pour into crust** and spread evenly.
Bake in the oven for 15 minutes then reduce the temperature to 350\u00b0F and bake for another 45 minutes (may vary depending on ovens).
Let cool and serve your favorite way.
**To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350\u00b0F for about 5 minutes.