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 cloves, ground
Directions:
Mix all ingredients.
Pour into a 9″ glass pie pan sprayed with nonstick spray.
Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.