Quick-Bake Sugar-Reduced Pumpkin Custard Pie

8-inch single pie shell, thawed
2 eggs
1 1/2 cups fresh nonfat milk
1 1/4 cups cooked or canned plain pumpkin (not pie filling)
5 tablespoons free-pouring brown sugar
4 tablespoons granulated sugar substitute (or equivalent of 12 teaspoons sugar)
2 tablespoons cornstarch
1 teaspoon pumpkin pie spice (or 1/4 teaspoon each: allspice, nutmeg, ginger, clove)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 425 degrees. Spray a 9-inch glass pie pan with cooking spray for no-stick baking.

Carefully fold the defrosted pie shell in quarters and transfer to the larger glass pie pan. Gently stretch the pastry with your fingertips, up the sides of the pan, to fit the larger glass pie pan.

Combine remaining ingredients in blender or mixing bowl; beat or blend smooth. Pour the mixture into the pie shell.

Place the pan on the bottom shelf of the oven, closest to the heat source. Bake 20 to 22 minutes, only until filling is set and underside of the crust is lightly browned. Remove from the oven immediately and cool on a rack. Transfer to the refrigerator. Serve chilled.

Makes 10 servings, 135 calories each.
Source: Philly News