Thanks to Zef's suggestion, I'll be making this pumpkin pie for Thanksgiving.
1 deep dish pie shell (haven't decided if I will use a ww shell from the health food store or just go crustless).
3 large eggs, beaten
1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can fat free evaporated milk
1 cup Splenda granular sugar substitute
2 teaspoons pumpkin pie spice
Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
Combine eggs, pumpkin, evaporated milk, Splenda and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately one minute.
Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
Cool before cutting into 8 servings.
Note: one reviewer said it took an hour to bake her pie.
I will remain on plan for one full year without giving up no matter what!
One for every ten pounds lost
1st goal by 01/01/11 - 270 met 12 31 10!
2nd goal by 03/19/11 - 250 lbs met 03 16 11
3rd goal - 242 lbs Oops - have to work on this one again.
4th goal - 212 lbs when I will move from being obese to just overweight