Lite Pumpkin Pie

• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon Spice Islands(R) Ground Saigon Cinnamon
• 1/2 teaspoon Spice Islands(R) Ground Ginger
• 1/8 teaspoon Spice Islands(R) Ground Cloves
• 2 eggs
• 1/2 cup Karo(R) Lite Syrup
• 1 can (15 ounces) pumpkin
• 1 can (12 fluid ounces) evaporated milk
• 1 (9-inch) unbaked deep-dish pie crust

1. PREHEAT oven to 425u0b0F. Mix sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining ingredients; blend well.
2. POUR into pie crust.
3. BAKE at 425?F for 15 minutes; reduce oven temperature to 350?F and continue baking for 40 to 50 minutes, or until knife inserted in pie center comes out clean.
4. COOL a minimum of 2 hours before serving.
5. Nutrition tip: To reduce calories further, try using sucralose in place of all or part of the sugar; OR use egg substitute or 1 whole egg and two whites in place of the 2 eggs; OR use evaporated skim milk instead of evaporated milk.

sugar, salt, ground saigon, ground ginger, ground cloves, eggs, syrup, pumpkin, fluid, crust

Taken from www.myrecipes.com/recipe/lite-pumpkin-pie (may not work)