using equal ( artifical sweetner)

ngredients

Pastry for single-crust 9-inch pie

1 can (16 ounces) pumpkin

1 can (12 ounces) evaporated fat-free milk

3 eggs

3/4 cup Equal? Spoonful*

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Light whipped topping (optional)

* May substitute 18 packets Equal sweetener

Preparation

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredients. Pour over pastry shell.

Bake in preheated 400°F oven 35 to 40 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve warm or at room temperature. Garnish with light whipped topping, if desired.

Makes 8 servings

using splenda(sugar subsitute)

1 (.25 ounce) envelope unflavored gelatin

1/2 cup cold water

1 (15 ounce) can pumpkin

1 cup whipping cream, divided

1/2 cup SPLENDA? No Calorie Sweetener, Granular

1/4 cup brown sugar

1 1/2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 (6 ounce) reduced fat graham cracker crust