" Healthy" Pumpkin Pie

I made up this recipe and whipped it up the night before Thanksgiving, it was great! It's about as healthy as a pie can possibly be! Only problem was that my crust was soggy, but the packaging gave a suggestion to that, which I have included to keep yours from going soggy. plus it's delicious, low-fat and sugar-free. What more could you ask for in a pie?!

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can pumpkin (about 1 3/4c)
• 8  ounces skim milk (has a slight taste) or 8  ounces low-fat soymilk (has a slight taste)
• 3  egg whites
• 2⁄3 reduced fat graham cracker crust (take off the sides of the crust and discard)
• 3⁄4 cup Splenda sugar substitute
•  pumpkin pie spice
• 2  egg whites, for the crust

Directions

1. Preheat oven to 425°F.
2. Mix pumpkin, milk, and egg whites until smooth.
3. Gradually stir in Splenda (1/4 cup at a time).
4. Add the pumpkin pie spice; taste and add more if need be.
5. Pour into crust** and spread evenly.
6. Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
7. Let cool and serve your favorite way.
8. **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.