So you want to enjoy a rich and creamy pumpkin pie, but you need a recipe, one that won’t throw you off your diet, or send your diabetic grandmother blood glucose (better known as blood sugar) through the roof.

What you need:

• 1 pie crust

• a pumpkin

• ¼ cup splenda

• 8 oz condensed milk

• A medium size pumpkin

• 1 teaspoon pumpkin spiced

• 2 egg whites

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Prep

From hollowing pumpkin prep area. Then take a good masher to your pumpkin, and mash it until you have a consistency like mashed potatoes without the lumps. Mix in your other ingredients and mix up all of it until it is uniform, relatively speaking. Then line your pie tin with a crust. Put a small group of vent holes in the bottom and then spoon or pour in your filling. If you need to smooth out the top and put it into a 375 degree oven for 35 to 40 minutes.

Once your pie is cool you have quite a few service options. You could:

• cut and serve as is

• top with whipped cream

• top with chopped pecans or walnuts

• sprinkle with cinnamon or more pumpkin spice

• dust with powdered sugar

• lightly cover in crushed ginger snap cookies

• don’t tell anyone you made it and eat it all straight from the tin. Deny any evidence later. I have done this as long as the next day is not a holiday.

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The service options are endless, don’t be limited by my options. If you have an idea give it a try, just don’t poison anyone, ok.

*A note on pumpkin, you can use a canned pumpkin filling if you want to, but if you want pure pumpkin flavor or just need to get rid of a pumpkin you happen to have laying around (wink, wink, nod, nod) then here is what you will do. Hollow out your pumpkin, like you would to carve it but then take a large peeler or a small knife, and skin it. Cube the pumpkin into 2 inch cubes drop those in a baking dish with a ½ inch of water (1/2 inch before you drop in the cubes not after) that way you don’t have to try and account for displacement. Crank your oven to 450 degrees and bake until it yields to gentle fork pressure.