15 ounce can pumpkin
2 teaspoons pumpkin pie spice
12 ounces evaporated skim milk
1/3 cup egg whites or nonfat egg substitute
1/2 cup Splenda
1 Pillsbury ready crust
Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.