15 Athen’s mini Fillo shells
1 can Libby’s pumpkin
1 tsp Pumpkin pie spice
¼ cup Splenda granulated
1 Tbsp milk
Mix pumpkin, spice, Splenda and milk.
Place shells on a jelly roll pan sprayed with non stick spray.
Spoon filling into shells (I put filling in a Ziploc bag and cut a tip off the corner and squeeze it into shells.
Bake at 400° for 20 minutes. Cool. Serve with Fat Free Cool Whip if desired.
Makes 5 servings
3 shells to a serving
60 calories a serving