Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie

I don't know if there is a rule book somewhere that says pumpkin pie must be served on Thanksgiving, but if there isn't, there should be! After all, this old-fashioned dessert was likely served at the very first Thanksgiving, and I'm willing to believe that every scrumptious slice served helped cement the friendship of the colonists and the natives who would together build the new land.
Serves 8

1 Pilsbury refrigerated unbaked 9-inch piecrust
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 1/2 cups water
2 cups (one 15-ounce can) pumpkin
2 eggs, beaten or equivelent in egg substitute
1/2 cup of granulated Splenda
1 1/2 teaspoons pumpkin pie spice
1 cup Cool Whip Lite

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a small bowl, combine dry milk powder and water. In a large bowl, combine pumpkin eggs, and milk mixture. Stir in Splenda and pumpkin pie spice. Pour mixture into prepared piecrust. Bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for 40 to 45 minutes or until knife inserted near center comes out clean. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 2 tablespoons Cool Whip Lite.

Each serving equals:
HE: 1/2 Skim Milk, 1/2 Vegetable, 1/4 Protein (limited), 3/4 Slider, 16 Optional Calories
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209 Calories, 9gm Fat, 7gm Protein, 25gm Carbohydrate,
180mg Sodium, 162mg Calcium, 2gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Skim Milk

"Cooking Healthy Across America, pg. 49"