Sugar-Free Pumpkin Pie

• 1 can (15 Oz. Size) Pumpkin
• 13 cups Granulated Sugar Substitute
• 2 Tablespoons Honey
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 2 Eggs, Slightly Beaten
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Canned Evaporated Skim Milk
• 1 whole Pie Crust
• Unsweetened Whipped Cream, To Serve

1. Combine pumpkin, sugar-free substitute, honey, cinnamon, ginger and nutmeg.
2. Add egg and beat with a fork.
3. Mix vanilla and milk.
4. Gradually stir into the pumpkin mix.
5. Pour into the crust.
6. Place the pie on a baking sheet.
7. Bake at 425 degrees F for 15 minutes.
8. Lower heat to 375 degrees F and bake for 40-45 minutes.
9. Pie is done when a knife inserted in the center comes out clean.
10. Cool, and serve with unsweetened whipped cream.

pumpkin, sugar substitute, honey, ground cinnamon, ground ginger, ground nutmeg, eggs, vanilla, milk, pie crust, cream

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/sugar-free-pumpkin-pie/ (may not work)