15 oz canned pumpkin
12 oz fat-free evaporated milk
3/4 cup regular egg substitute
1 tsp vanilla extract
3 tsp pumpkin pie spice
1/2 cup Splenda (you may enjoy as much as 2/3 c.)

Whisk all ingredients together and pour into sprayed 9 inch pie plate. Bake 15 min at 400, reduce heat to 325 and bake for additional 30-45 min.

2pts - CORE