Here's my little gang...our very first Christmas picture with all the kids and grandkids together. L to R: Maddy, Jodie, Nick, Randey (seated), Kaleb, me (seated), Kara (on my lap), Jacob, Desiree' and little Skye. I'm thrilled we were all able to pose without beating the snot out of each other. LOLAnd here's that Pumpkin Pie recipe I promised all of you a while back (Hey! Better late than never, right?):
15 oz can of Libby's 100% Pure Solid Pack Pumpkin
3/4 cup Splenda
1/2 tsp table salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup Eggbeaters
12 fl. oz Carnation fat-free evaporated milk
1 frozen ready-to-bake pie crust
Mix sugar, salt, cinnamon, ginger and cloves together in small bowl. Beat Eggbeaters and pumpkin together in large bowl. Add sugar and spice mix to large bowl. Gradually stir in evaporated milk. Pour into pie shell. Bake in pre-heated 425 degree oven for 15 minutes. Reduce temp to 350 degrees and bake 40-50 minutes more or until knife inserted in center comes out clean. Cool on rack for 2 hours. Serves 8. This comes out to 3 WW points per serving. Only 1 point if you bake it without the crust!
It's truly delicious. Thank you so much, Susan, for telling me about it. Can't wait to enjoy it at Christmas like I did at Thanksgiving.
Hope everyone has a very Merry Christmas!!!
