Pumpkin Pie SF

LOW CALORIE PUMPKIN PIE PREP: 10 MIN. BAKE 35 MIN. + COOLING 1 EGG 2 EGG WHITES 1 CAN (15 OZ) SOLID PACK PUMPKIN SUGAR SUBTITUTE EQUIVALENT TO 3/4 CUP OF SUGAR 1/2 CUP REDUCED FAT BISCUIT/BAKING MIX 1 TEASPOON VANILLA EXTRACT 1 TEASPOON GROUND CINNAMON 1/2 TEASPON GROUND GINGER 1/4 TEASPOON GROUND CLOVERS 1 CAN (12 OZ) FAT FREE EVAPORATED MILK 1 CUP REDUCED FAT WHIPPED TOPPING IN A LARGE MIXING BOWL, COMBINE THE EGG, EGG WHITES, PUMPKIN, SUGAR SUBSTITUTE, BISCUIT MIX, VANILLA AND SPICES UNTIL SMOOTH. GRADUALLY STIRE IN EVAPORATED MILK. POUR INTO A 9 INCH PIE PLATE COATED WITH NONSTICK COOKING SPRAY. BAKE AT 350 FOR 35-40 MINUTES OR UNTIL A KNIFE INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL ON A WIRE RACK. DOLLOP WITH WHIPPED TOPPING BEFORE SERVING. REFIGERATE LEFTOVERS. YEILD: 8 SERVINGS. NUTRITIONAL ANALYSIS: ONE PIECE WITH 2 TABLESPOONS TOPPING EQUALS 124 CALORIES, 2 G FAT, 28 MG CHOLESTEROL, 160MG SODIUM, 19 GRAMS CARBOHYDRATE, 3 GRAMS OF FIBER, 6 GRAMS OF PROTEIN. THIS RECIPE WAS TESTED WITH SPLENDA NO CALORIE SWEETENER.