Diabetic Pumpkin Pie
1 (16 oz.) can solid packed pumpkin
1 (13 oz.) can evaporated skim milk
2 egg whites
Add 1 egg to ingred.
1/2 c. buttermilk biscuit mix
8 pkgs. sugar substitute
2 tsp. vanilla
1 frozen pie crust
Place all ingredients (except crust) in blender and process until smooth. Pour into pie crust. Bake at 350° for 50 minutes or until knife comes out clean.
