• 1 cup sugar
• 1/2 tsp. salt (necessary)
• 1-1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1-1/2 cups canned pumpkin
• 1-1/2 cups evaporated skim milk
• 1/2 cup lowfat milk
• 2 eggs, slightly beaten
• 1 ready-made pie crust
• 2 cups light frozen dessert topping

Preheat oven to 425°F. Combine all ingredients, except pie crust and topping, in a bowl. Beat until smooth. Transfer mixture to pie crust and bake 10 minutes. Lower heat to 300°F and bake another 45 minutes, or until filling is firm.

Serve with dessert topping.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 312, fat 10.1g, 28% calories from fat, cholesterol 51mg, protein 8.1g, carbohydrates 48.9g, fiber 2.0g, sugar 36.5g, sodium 276mg, diet points 7.2.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.0, Fruit: 0.0, Bread: 0.2, Lean meat: 0.2, Fat: 1.8, Sugar: 2.3, Very lean meat protein: 0.0

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