Ingredients

Pumpkin Pie Filling:
1-1/2 C. pumpkin, canned or fresh, cooked
non-nutritive sweetener equivalent to 3/4 C. sugar
1/2 tsp. salt
1-1/4 tsp. cinnamon
1/2 tsp. ground ginger, or to taste
1/4 tsp. ground nutmeg, or to taste
1/4 tsp. ground cloves, or to taste
2 large eggs, slightly beaten
1-1/4 C. nonfat milk
2 C. nonfat evaporated milk
pastry for a 9-inch pie crust, unbaked (single)
Pie Crust:
1-1/3 C. flour, sifted
1/2 tsp. salt
1/2 C. diet margarine, melted
2 Tbsp. cold water

Cooking Instructions

Filling: Preheat oven to 400 degrees F. Combine pumpkin, sweetener, salt, and spices, blending well. Blend in eggs, milk, and evaporated milk. Pour into unbaked pastry shell and bake until a knife inserted between center and outside comes out clean. Cool to room temperature before serving. Pie Crust: Sift flour and salt together; dribble margarine over surface. Stir with a fork until completely mixed. Add water to margarine and flour mixture. Stir until a smooth ball is formed. Roll out dough to fit pie pan. Place in pie pan and flute edges with a fork. Refrigerate if crust is to be filled prior to baking. If baked unfilled, make several cuts with a sharp knife in bottom and sides of crust. Bake at 450 degrees F. for 13 to 15 minutes, or until golden brown
 
 
"Give us this day our daily bread." (Matthew 6:11)