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Diabetic Pumpkin Pie

1 (16 ounce) can solid packed pumpkin
1 (13 ounce) can evaporated skim milk
1 egg
2 egg whites
1/2 cup buttermilk biscuit mix
8 packages. sugar substitute
2 teaspoons vanilla
1 frozen pie crust

Place all ingredients in blender and process until smooth. Pour into pie crust. Bake at 350° for 50 minutes or until center is puffed

http://www.nancyskitchen.com

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