Easy Pumpkin Pie
|Piecrust mix||10 Ounce (1 Package)|
|Evaporated skim milk||1 1⁄4 Cup (20 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Granulated sugar replacement||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||2 Teaspoon|
1. Preheat oven to 425° F.
2. Prepare piecrust according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry.
3. Using electric mixer at medium speed, beat remaining ingredients in large bowl until smooth.
4. Pour mixture into pie shell; bake for 10 minutes. Reduce oven heat to 350° F; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Cool completely.