Pumpkin Pie

• 1 unbaked 9-inch deep dish pie shell (4 c. volume; refrigerated, frozen or homemade)
• 2 eggs or 1/2 c. egg substitute
• 1 (16 oz.) can solid pack pumpkin
• 5 1/2 tsp. Equal Measure or 18 packets Equal
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 (12 fluid oz.) can undiluted evaporated skim milk

1. Prepare pie shell.
2. Preheat oven to 425u0b0.
3. Beat eggs lightly in large bowl.
4. Stir in remaining ingredients in order given. Pour into pie shell.
5. (If using metal or foil pan, bake on preheated heavy-duty baking sheet.)
6. Bake for 15 minutes at 425u0b0. Reduce temperature to 350u0b0.
7. Bake for 40 to 50 minutes or until knife inserted in center comes out clean.
8. Cool on wire rack. Makes 8 servings.

dish pie shell, eggs, solid pack pumpkin, equal, salt, ground ginger, ground cinnamon, ground cloves, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=868737 (may not work)