Pumpkin Pie with sugar substitute

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

 * 1) Preheat the oven to 400 °F.
 * 2) Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk.
 * 3) Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean.
 * 4) Cool to room temperature before serving.

Pie crust

 * 1) Sift the flour and salt together, then dribble the margarine over the surface.
 * 2) Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed.
 * 3) Roll out the dough to fit the pie pan. Place in the pie pan and flute the edges with the fork.
 * 4) Refrigerate if the crust is to be filled prior to baking.
 * 5) If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust.
 * 6) 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