Sweet Spot - (Sugar Free Pumpkin Pie)

A diabetic-friendly pumpkin pie everyone can enjoy. I found this recipe in Your Health magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 50 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 9  inches  single  pie pastry
• 12  ounces pumpkin (1 can)
• 12  ounces fat-free evaporated milk
• 3  eggs
• 3⁄4 cup artificial sweetener
• 1  teaspoon vanilla
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon salt

Directions

1. Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.
2. Beat pumpkin, evaporated milk and eggs in a medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in a preheated 400-degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.