1 can (15 oz.) Libby's 100% Real Pumpkin
2 eggs
6 oz. Hood Low-Carb Skim Milk (in the green carton)
6 oz. Sugar Free Vanilla Davinci Syrup
1 1/2 tsp. Pumpkin Pie Spice (I don't really measure I just shake a ton into the bowl -- you could do just cinnamon as well)

In a mixing bowl scramble eggs. Add pumpkin and mix. Add spice and mix. Add liquid and mix. Pour into a Pam sprayed glass pie pan. Bake at 425 for 15 minutes and then decrease temp to 350 and bake for an additional 45-60 minutes. When the pie is browned on the top it's done.

The whole darned thing is:

342 kcals.
12 g fat
35 g carb
18 g fiber
28 g protein

This is sooooo yummy and makes the house smell like Thanksgiving! gobble, gobble

Vanessa