Diet Pumpkin Pie Recipe

• 1 (9-inch) unbaked pastry shell
• 2/3 c. instant nonfat dry lowfat milk
• 1 1/4 c. water
• 1 (15 ounce.) can pumpkin
• Sugar substitute equal to 3/4 c. sugar
• 3 slightly beaten Large eggs
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/8 teaspoon cloves

1. In mixing bowl combine dry lowfat milk and water.
2. Add in remaining ingredients.
3. Beat well with rotary beater.
4. Pour in pastry-lined pan.
5. Bake at 400 degrees for 15 min and then turn heat down to 350 degrees and bake another 35-45 min till knife inserted halfway between center and edge comes out clean.
6. Cold.
7. Makes 1 (9-inch) pie.
8. Exchange: 1/6 pie equals 2 bread and 2 fat exchanges and 1 medium-fat meat.
9. Exchange: 1/8 pie equals 1 fruit and 1 skim lowfat milk exchange and 2 fat exchanges.

pastry shell, instant nonfat, water, pumpkin, sugar substitute equal, eggs, cinnamon, salt, nutmeg, allspice, cloves

Taken from cookeatshare.com/recipes/diet-pumpkin-pie-21765 (may not work)