Graham Cracker Crust:
1 1/3 cups graham crumbs
3 packages of sweetener
1/3 cup Becel margarine (melted)
Combine all ingredients in a bowl. Push mixture into 9″ pie plate with fork to form the plate. Put in freezer while making pumpkin mixture.
Filling (will make enough for 2 pies):
1 cup skim milk
1 vanilla VHP (from Herbal Magic)
**For vanilla VHP purchases, email your order to: firstname.lastname@example.org
1 can pure pumpkin
1/2 cup brown sugar twin
3 tsp pumpkin spice
1 tsp cinnamon to taste
In a large bowl mix all dry ingredients together. In a separate bowl beat eggs, milk, VHP and pure pumpkin together. Combine both bowls and mix well. Pour into graham cracker crust and bake in oven at 375 for 35 minutes. Check frequently.
Recipe born at Herbal Magic.