Light Pumpkin Pie (4 Points for the Whole Pie)

Ingredients

• 1 (15-ounce) can pumpkin — not pumpkin pie filling
• 4 large eggs, slightly beaten
• ½ cup skim milk
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ⅓ cup Splenda (you use about 3 packets)

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Instructions

1. Preheat the oven to 400°F (204°C).
2. Prepare the filling:
   In a large bowl, add the pumpkin, beaten eggs, skim milk, salt, pumpkin pie spice, cinnamon, and Splenda.
   Mix well until the batter is completely smooth and evenly combined.
3. Pour into a pie dish:
   Use a standard 9-inch pie dish.
   (No crust needed — this keeps the pie light and low-point.)
4. Bake in two stages:
   • Bake at 400°F for 15 minutes.
   • Then lower the oven to 350°F (177°C) and continue baking for 35–40 minutes, or until the center is set.
     The pie is done when a knife or toothpick inserted in the center comes out clean.
5. Cool:
   Let the pie cool at room temperature for at least 20–30 minutes.
   It will continue to firm up as it cools.
6. Serve:
   Slice and enjoy—
   The whole pie is only 4 points.