I didn’t create a video this week. I figure it’s a holiday, so I’m taking it.We’ve been enjoying the grandkids. We took them to Universal Studios today and then baked a pumpkin “pie” for tomorrow’s feast. I have served this pie (to guys even) asking them how they like it. They loved it. Then I ask how they like the crust. They say it’s great and then realize I’m setting them up somehow. When I tell them there’s no crust they double check. They didn’t even notice.I love this recipe! It has very few calories, so enjoy!Pumpkin Pie Pre-heat oven to 400 degrees. Spray 2 pie pans with Pam. 1 15 oz can pumpkin 1/2 C EggBeaters 1 1/2 C non-fat milk 3/4 cup Splenda 1 t pumpkin pie spice 1/2 t saltThe whole pie is 4 Weight Watcher points.My adapted recipe for 2 pies and maybe a few more points per pie.1 large (29 oz) can pumpkin 6 eggs 2 cans non-fat evaporated milk 1 1/2 cup Splenda 1 1/2 t pumpkin pie spice Pinch of saltMix. Pour in prepared pans. Bake at 400 for 15 minutes and then at 375 for 45 minutes (or more) until a knife inserted in the center comes out clean. Chill.Enjoy to your heart’s content! Here’s something else you should enjoy to your heart’s content! Click the Shop Now button on the right to find out more.