Pumpkin Pie with sugar substitute

__NOTOC__
== Ingredients ==
* 1½ cup pumpkin, canned or fresh, cooked
* non-nutritive sweetener equivalent to ¾ cup of sugar
* ½ tsp salt
* 1¼ tsp cinnamon
* ½ tsp ground ginger, or to taste
* ¼ tsp ground nutmeg, or to taste
* ¼ tsp ground cloves, or to taste
* 2 large eggs, slightly beaten
* 1¼ cup nonfat milk
* 2 cup nonfat evaporated milk
* pastry for one 9-inch pie crust, unbaked
=== Pie crust ===
* 1⅓ cup flour, sifted
* ½ tsp salt
* ½ cup diet margarine, melted
* 2 tbsp cold water
== Directions ==
# Preheat the oven to 400 °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 the margarine over the surface.
# Stir, with a fork, until completely mixed then add the water to the flour mixture and stir until a smooth ball is formed.
# Roll out the dough to fit the pie pan. Place in the pie pan and flute 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 °F for 13 to 15 minutes or until golden brown.
== Nutritional information ==
Exchanges per serving (filling): 1 serving = ¼ lean meat, ¾ milk, 1/6 bread 
* calories per serving: filling = 135
* calories per serving: pastry = 110
* Exchanges per serving: ⅛ crust = 1 bread, 1 ½ fat
* Calories per serving: 13
Category:Diabetic-friendly Recipes
Category:Thanksgiving Pies and Desserts
Category:Pie Recipes
Category:Pumpkin Recipes