Sugarless Pumpkin Pie - cooking recipe

Ingredients

Pastry for single crust 9 inch pie
1 can (16 oz.) pumpkin
1 (12 oz.) can evaporated skim milk
3 eggs
18 packets Equal sweetener or 5 1/2 tsp.
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. cloves

Preparation

Roll pastry on floured surface, ease into pan and flute the edges.
Beat pumpkin, milk and eggs, in medium bowl.
Beat in remaining ingredients.
Pour into pastry shell.
Bake in preheated over 425 degrees for 15 minutes.
Reduce heat to 350 degrees and bake until knife comes out clean when tested in middle, about 40 minutes.