Spicy Pumpkin Pie I

Ingredients

 * 1 pastry shell, 9"
 * 1½ cups pumpkin, canned
 * 2 eggs, beaten
 * 1 cup low-fat milk
 * 3 tbsp liquid cal-free sweetener (The most common liquid sweetener in Canada is SugarTwin. 3 tbsp is the sweetness equivalent of 12 tbsp sugar or ¾ cup.)
 * 2 tbsp brown sugar, packed
 * 1 tsp ground cinnamon
 * ½ tsp ground nutmeg
 * ½ tsp ground ginger
 * ¼ tsp salt
 * 1 pinch ground cloves
 * light vanilla ice cream 7% butter fat

Directions

 * 1) Prick pastry shell with a fork.
 * 2) Bake in 450°F oven for 8 minutes.
 * 3) Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.
 * 4) Pour into partially baked pie shell.
 * 5) Bake in 350°F oven for 50 minutes or until centre is almost set.
 * 6) Cool slightly and then refrigerate.
 * 7) Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
 * 8) Preparation 15 minutes, cook 50 minutes.

Nutritional information
For ⅛ pie with 2 tbsp light vanilla ice cream:
 * 173 calories 20 g carbohydrate | 5 g protein | 9 g fat | 1 g
 * Diabetic choices: fibre ½ starchy | ½ fruit | vegetables | 1 milk 2% | 1½ fats & oils