Diabetic, Low-Fat Pumpkin Pie

Great for the holdays!

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 2  cups canned pumpkin
• 2  cups water
• 1  cup 1% low-fat milk (equal to 4 cups low-fat milk)
• 2  eggs
•  sugar substitute (equal to 3/4 cup brown sugar)
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon, ground
• 1⁄2 teaspoon ginger, ground
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon clove, ground

Directions

1. Mix all ingredients.
2. Pour into a 9" glass pie pan sprayed with nonstick spray.
3. Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.