SUGAR-FREE Pumpkin Pie
pastry for 9-inch pie
1 16-oz. can pumpkin
1 12-oz. can evaporated skim milk
5 1/2 tsp. Equal for recipes, or 18 packets Equal, or 3/4 cup Equal spoonful
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
Roll pastry on floured surface to a circle 1 inch larger than an inverted pie pan. Ease pastry into pan.
Trim and flute the edges. Beat pumpkin, evaporated milk, and eggs in medium bowl, beat in remaining ingredients. Pour mixture into pastry shell. Bake in pre-heated 425 oven for 15 minutes, reduce heat to 350 and bake until knife inserted in the center comes out clean,
about 40 minutes. Cool on a wire rack.
Life is just a chance to grow a soul.