1 9-inch sugar-free unbaked pie shell
3 large eggs
1 1/4 cups Splenda Granulated
3 tbsp white whole-wheat flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup fat-free or low-fat buttermilk
1/3 cup butter, melted
1 tsp vanilla extract
Preheat oven to 400 degrees.
In a large mixer bowl, beat the eggs; add the Splenda, flour, nutmeg and cinnamon and mix well. Beat in the buttermilk, butter, and vanilla; pour into the pastry shell.
Bake for 10 minutes at 400 degrees then reduce oven temperature to 325 degrees and bake another 35 minutes or until a knife inserted near the center comes out clean.
Cool before cutting.
Garnish with some fresh fruit, if desired.
Leftovers should be refrigerated.