Pumpkin Custard Pie Recipe

This is a crustless pumpkin pie which severely lowers the calorie count. 1/8th of the pie is just 3 WW points. A sliver of regular pie (not 1/8th but less) is 11 WW points. Perfect for Thanksgiving if you’re prone to cheat.

PUMPKIN CUSTARD PIE

1 can Pumpkin
1 can Fat-free Evaporated Milk
3/4 cup Egg Beaters
2/3 Cup Splenda
2 tsp. Pumpkin Pie Spice
1 tsp. Vanilla

Spray your pie pan with Pam. Mix all ingredients together.
Bake 15 minutes at 400 degrees, then reduce heat to 325 degrees and bake for another 45 minutes.

Top with Lite Cool-Whip!

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