Diabetic Pumpkin Pie Recipe

• 1 1/2 c. canned pumpkin
• 3/4 c. Sugar Twin
• 1/2 teaspoon salt
• 1 to 1 1/2 teaspoon cinnamon
• 1/2 to 1 teaspoon ginger
• 1/4 to 1/2 teaspoon nutmeg
• 1/4 to 1/2 teaspoon cloves
• 3 slightly beaten Large eggs
• 1 1/4 c. lowfat milk
• 1 (6 ounce.) can evaporated lowfat milk
• 1 (9-inch) unbaked pastry shell

1. Thoroughly combine pumpkin, Sugar Twin and spices.
2. Blend in Large eggs, lowfat milk, and evaporated lowfat milk.
3. Pour into unbaked pie shell (have edge crimped high).
4. Filling is generous.
5. Bake in 400 degree oven for 60 min or possibly till knife inserted halfway between center and outer edge comes out clean.
6. Cold.

pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, eggs, milk, milk, pastry shell

Taken from cookeatshare.com/recipes/diabetic-pumpkin-pie-11162 (may not work)