1½ cups unsweetened silk soy milk 15 ounces plain pumpkin ½ cup Splenda brown sugar egg whites equivalent to 3 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon lite salt 1 low fat graham cracker pie crust
Whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar. Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again. Add soy milk and whisk some more. Once the mixture begins to bubble and splutter, remove from heat. Place the three eggs into a blender and blend on high for 3 seconds. With blender on low, slowly add pie filling from pot. Pour filling into pie crust and bake at 350°F for 35 minutes or until center of pie is jiggly when pie is rotated gently. Refrigerate.
