Sweet Spot - (Sugar Free Pumpkin Pie) - cooking recipe

Ingredients

9 inches single pie pastry
12 ounces pumpkin (1 can)
12 ounces fat-free evaporated milk
3 eggs
3/4 cup artificial sweetener
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Preparation

Roll pastry on floured surface into a 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 a medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in a preheated 400-degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.