2 point Pumpkin Pie!!

[Guest guest]

Hello fellow weight watchers....can I just pat myself on the back for

a second and say " Go Me! " I lost 3 pounds this week! Funny how it

fluctuates from week to week, huh?

So....I invented a great dessert last night. I had a real craving

for pumpkin pie...but when I calculated the ingredients, there was no

way I was going to blow 6 points on a slice of pie. So I combined a

few recipes I found on the web and came up with this. With the added

cornstarch, it holds together surpisingly well.

No-Crust Pumpkin Pie

3 tsp Sweet and Low (11 packets)

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

2 large egg whites

1 Tbsp cornstarch

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin

1 can (12 fl. oz.) CARNATION Skim Evaporated Milk

Preheat oven to 350° F. Combine sweet and low, salt, cinnamon,

ginger, and cornstarch in small bowl. Beat eggs lightly in large

bowl. Stir pumpkin and dry mixture into the egg mixture. Gradually

stir in milk. Spray pie pan with a little PAM and pour mixture into

pan.

Bake for 45 minutes or until knife inserted near center comes out

clean. Let cool for at least 10 minutes before serving. It will

firm up as it cools.

Serving size is 1/8 of the pie

2 points per serving

For an extra 1/2 point, top with a little Cool Whip Free.