Pumpkin Pie

Pumpkin Pie Filling
1 1/2 c Pumpkin; Canned Or Fresh Cooked
Non Nutritive Sweetener Equivalent To 3/4 C Sugar
1/2 ts Salt
1 1/4 ts Cinnamon
1/2 ts Ground Ginger; Or To Taste
1/4 ts Ground Nutmeg; Or To Taste
1/4 ts Ground Cloves; Or To Taste
2 lg Eggs; Slightly Beaten
1 1/4 c Nonfat Milk
2 c Nonfat Evaporated Milk
Pastry For One 9-Inch Pie Crust, Unbaked

Pie Crust
1 1/3 c Flour; Sifted
1/2 ts Salt
1/2 c Diet Margarine; Melted
2 tb ;Cold Water

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean. Cool to room temperature before serving.

Pie Crust:

Sift the flour and salt together, then dribble th margarine over the surfae. Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed. Roll out the dough to fit the pie pan. Place in the pie pan and flue the edges with the fork. Refrigerate if the crust is to be filled prior to baking. If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust. Bake at 450 degrees F for 13 to 15 minutes or until golden brown.

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