Old-Time Pumpkin Pie, oh yeah!

If this isn’t the ideal pumpkin pie for Thanksgiving dinner, I don’t know what would be!

Grandma’s Pumpkin Pie

1 refrigerated unbaked 9-inch pie crust

2 eggs or equivalent in egg substitute

1 (15-ounce) can solid pack pumpkin

Sugar substitute to equal 3/4 cup sugar, suitable for baking

1 1/2 teaspoons pumpkin pie spice

2/3 cup nonfat dry milk powder

1 cup water

Preheat oven to 425 F. Place pie crust in a 9-inch pie plate and flute edges.

In a large bowl, slightly beat eggs. Stir in pumpkin. Add sugar substitute and pumpkin pie spice. Mix well to combine. In a small bowl, combine dry milk powder and water. Fold milk mixture into pumpkin mixture. Pour filling into pie crust.

Bake for 15 minutes. Lower heat to 350 F and continue baking for 45 minutes or until filling is set in center. Place pie plate on a wire rack and allow to cool completely. Makes 8 servings.

• Each serving equals: 180 calories, 8 g fat, 5 g protein, 22 g carb., 149 mg sodium, 2 g fiber; Diabetic Exchanges: 1 1/2 Starch/Carb., 1 Fat.