LOWFAT PIE CRUST:

1/2 c. all-purpose flour
Pinch of salt
2 tbsp. corn oil
4 tsp. ice water

FILLING:

8 oz. low calorie cream cheese or lowfat Neufchatel cheese
3 lg. eggs
1 c. plain canned pumpkin (not pie filling)
2 tbsp. skim milk
1 tbsp. vanilla extract
2 tsp. pumpkin pie spice
Pinch of salt
Sugar substitute equal to 1/4 c. sugar
1/4 c. granulated sugar

Fork blend all the pie crust ingredients together and knead into a flat ball. Chill thoroughly before rolling. Roll very thin, then line your pie pan and crimp the edges. Set aside while you prepare the filling.

Combine all the filling ingredients in the blender and blend until smooth. Pour into prepared crust and bake in a preheated 275 degree oven for 1 hour. Chill before serving. 8 servings.