Low Carb Pumpkin Pie

1 16 oz can solid pack pumpkin

1 12 oz can evaporated skim milk

3/4 cups granulated sugar

2 eggs

1 Tsp ground cinnamon

1/4 Tsp ground allspice

1/4 Tsp ground ginger

1/8 Tsp salt

1 cup peanut butter

1/2 cup graham cracker or vanilla wafer crumbs

1 cup whipped cream

In a large bowl combine pumpkin, evaporated milk, eggs; beat until smooth. Mix in sugar,

cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high sided 9 in pie plate

with a nonstick cooking spray. Pour pie filling into plate. Bake in preheated 325 degree oven for

45-55 minutes, until a knife inserted in the center comes out clean. Cool pie on a wire rack

and refrigerate overnight. Cut in wedges and serve with whip cream.

Note: reduce the sugar by substituting Splenda brand sugar substitute cup for cup.