1 can pumpkin (16 ounces)
1 can evaporated skim milk (12 ounces)
3 eggs
18 pkts Equal or ¾ Equal spoonful
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
Reduced fat pie pastry
Beat pumpkin, evaporated milk and eggs in medium bowl; Beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425’F oven 15 minutes; reduce heat to 350’F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
Makes 8 servings (1/8 pie)
219 calories; 8gm fat; 9 gm Protein; 28 gm CHO; 81 mg cholesterol; 282 mg sodium.
EXCHANGES: 2 starch, 1 ½ fat.