Diabetic, Low-Fat Pumpkin Pie - cooking recipe

Ingredients
    2 cups canned pumpkin
    2 cups water
    1 cup 1% low-fat milk (equal to 4 cups low-fat milk)
    2 eggs
    sugar substitute (equal to 3/4 cup brown sugar)
    1/2 teaspoon salt
    1 teaspoon cinnamon, ground
    1/2 teaspoon ginger, ground
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1/4 teaspoon clove, ground
Preparation
    Mix all ingredients.
    Pour into a 9\" glass pie pan sprayed with nonstick spray.
    Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.

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