1 can cooked pumpkin
2 medium eggs (or one large egg)
1 can Pet Fat-Free Evaporated Milk
2 tablespoons all-purpose flour
1 cup Splenda (sugar substitute)
2 teaspoons extra virgin olive oil
2 tablespoons pumpkin spice
Pinch of salt (optional, but adds richness)

Heat oven to 375. In a bowl mix dry ingredients. Stir together enough to mix all dry ingredients into pumpkin. Add milk and beat until smooth. Spray two 8-inch pie pans with non stick Canola spray and pour mixture into pans. Bake just until knife comes out clean when tested in center of pie.