--------------------PUMPKIN PIE FILLING--------------------
  1 1/2 c  Pumpkin; Canned Or Fresh
           -Cooked
           Non Nutritive Sweetener
           -Equivalent To 3/4 C
           -Sugar
    1/2 ts Salt
  1 1/4 ts Cinnamon
    1/2 ts Ground Ginger; Or To Taste
    1/4 ts Ground Nutmeg; Or To Taste
    1/4 ts Ground Cloves; Or To Taste
      2 lg Eggs; Slightly Beaten
  1 1/4 c  Nonfat Milk
      2 c  Nonfat Evaporated Milk
           ;Pastry For One 9-Inch Pie
           -Crust, Unbaked
-------------------------PIE CRUST-------------------------
  1 1/3 c  Flour; Sifted
    1/2 ts Salt
    1/2 c  Diet Margarine; Melted
      2 tb ;Cold Water
  Preheat the oven to 400 Degrees F.  Combine the
  pumpkin, sweetener, salt, and spices, blending well
  then blend in the eggs, milk, and evaporated milk.
  Pour into the unbaked pastry shell and bake until a
  knife inserted between the center and outside come out
  clean.  Cool to room temperature before serving.
  Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4
  Milk, 1/6 Bread Calories Per Serving: Filling = 135
  Pastry = 110
  Pie Crust:
  Sift the flour and salt together, then dribble th
  margarine over the surfae.  Stir, with a fork, until
  completely mixed then add the water to the
  margarine-flour mixture and stir until a smooth ball
  if formed. Roll out the dough to fit the pie pan.
  Place in the pie pan and flue the edges with the fork.
  Refrigerate if the crust is to be filled prior to
  baking. If baked unfilled, make several cuts with a
  sharp knife in the bottom and sides of the crust.
  Bake at 450 degrees F for 13 to 15 minutes or until
  golden brown.
  Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 1/2 fat
  Calories Per Serving: 130
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