Diabetic Pumpkin Pie - cooking recipe

Ingredients

9-inch unbaked pie shell
1 1/4 c. pumpkin
1/3 c. granulated fructose
1 c. evaporated skim milk
2 eggs
1 Tbsp. cornstarch
2 Tbsp. cold water
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. ginger

Preparation

Combine pumpkin, fructose, evaporated milk and eggs in large bowl.
Beat to blend.
Blend cornstarch in cold water and beat into pumpkin mixture.
Beat in cinnamon, nutmeg, salt and ginger. Pour into pie shell and bake at 400\u00b0 for 45 to 50 minutes, or until inserted knife comes out clean.