Pumpkin Pie

The traditional holiday recipe with 36% fewer calories thanks to Equal and fat-free evaporated milk. No one will miss the extra fat or calories. Serve with light whipped topping.

Pastry for single crust 9-inch pie
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat free milk
3 eggs
3/4 cup Equal Spoonful*
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

*May substitute 18 packets Equal sweetener

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 400 degree F oven 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Makes 8 servings

Nutrition information per serving (1/8 pie): 176 calories; 7g protein; 22g carbohydrate; 9g sugar; 7g fat; 3g saturated fat; 88mg cholesterol; 236mg sodium; 3g fiber

Food exchanges: 1 1/2 starch, 1 fat