Sugar-Free Pumpkin Pie

Ingredients

• 1 can (15 Oz. Size) Pumpkin
• ⅓ cups Granulated Sugar Substitute
• 2 Tablespoons Honey
• 1 teaspoon Ground Cinnamon
• ¼ teaspoons Ground Ginger
• ¼ teaspoons Ground Nutmeg
• 2  Eggs, Slightly Beaten
• ½ teaspoons Vanilla Extract
• ¾ cups Canned Evaporated Skim Milk
• 1 whole Pie Crust
• Unsweetened Whipped Cream, To Serve

Preparation Instructions

Combine pumpkin, sugar-free substitute, honey, cinnamon, ginger and nutmeg. Add egg and beat with a fork. Mix vanilla and milk. Gradually stir into the pumpkin mix. Pour into the crust. Place the pie on a baking sheet. Bake at 425ºF for 15 minutes. Lower heat to 375ºF and bake for 40-45 minutes. Pie is done when a knife inserted in the center comes out clean. Cool, and serve with unsweetened whipped cream.