Ingredients
1/4 C Egg Beaters
9 packets Splenda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp vanilla
1/2 tsp ground ginger
1/4 tsp ground nutmeg
15 oz can pumpkin
3/4 C- FF evaporated milk
1- 9 inch pie crust, unbaked
Preheat oven to 425 degrees.
In a large bowl, lightly beat egg, Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg.
Add pumpkin and evaporated milk, Stir until well combined.
Pour into pie shell.
Bake 20 minutes, Reduce heat to 350 degrees and bake until toothpick inserted into center comes out clean, about 20 minutes.
Cool 1 hour before serving.
