Recipe

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• 1 (1 lb) pumpkin, halved and seeded
• 1 cup skim milk
• 1/2 cup french vanilla flavored liquid coffee creamer
• 2 eggs
• 3/4 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 tsp ground cinnamon
• 1 (9 inch) prepared pie crust

• 1 Place the pumpkin halves in a large saucepan, and fill with water to barely cover.
• 2 Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes.
• 3 Drain the pumpkin and scoop out the pumpkin meat; discard the peel.
• 4 Mash the pumpkin until smooth.
• 5 Preheat an oven to 400 degrees F.
• 6 Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined.
• 7 Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.