I would eliminate the sweetened condensed moo juice and use 3/4 c Splenda measure and evaporated skim milk.
Holiday Pumpkin Pie
From EatingWell: November/December 2010
This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.
7 Reviews for Holiday Pumpkin Pie
I made Pumpkin pie for the first time following my heart attack. I am on a low fat and low sodium diet. I used no butter in the crust and increased the canola oil and used "No-Salt" substitute. For the pie filling, you can use fat-free evaporated milk and in place of the eggs, I used Egg Beaters. Everyone loved the pie...even my very fussy eater son who says there is nothing like pumpkin pie to cure a bad day!