I'm sorry but this was horrible, we actually had to bin it :(
Great pie! I made a couple of changes. I used Splenda BROWN Sugar blend and added 1/4 teaspoon ground nutmeg (I HAVE to have nutmeg in my pumpkin pie! :) ) Baking time was right on. Served with a dollop of fat-free Cool Whip. For the crust I used Spiced Pecan Pie Crust.
This made a sweet addition to my thanksgiving table - I made my own crust with Shake-A-Pie Crust and poured this into a 10in pie plate, which appeared to be the perfect amount - baked for the time specified. It wasn't quite as spicy as I'd have liked... I also used fat-free evaporated milk to reduce a few more calories and served with Cool Whip Free.