Holiday plans

Just wondering since the board is a lil dead  what  everyone has planned for the upcoming holidays? Give us a shout out and  maybe recipe's so we can add to our dinner plans, I know there are newbies who are new to all this and could use some help so come on oldies give up thos recipe's and  let them know what we did when we were fresh and new.

Spiced Pumpkin Pie

1box (15 oz) Pillsbury® refrigerated pie crusts
¾ cup Splenda Granular
¼ teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
One 15-ounce cans Libby’s 100% Pure Pumpkin (not pumpkin pie filling)
One 12-ounce can low-fat evaporated milk (not sweetened condensed milk)
Whipped cream sweetened with Splenda or Reddi-wip
 
Preheat oven to 325° F.  Line two regular pie plates with the crusts as directed on box.  

Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl and blend in the pumpkin and spice mixture.

Gradually blend in the evaporated milk.

Divide the pumpkin custard filling between the two pie plates. Bake 20 to 25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cool, then chill. Serve with a dollop of Splenda sweetened whipped cream or a squirt of Reddi-wip before serving if desired.

Makes two pies, each serving 8

Full portion:  Calories 113, fat 5g, carbs 12g, protein 3.5g