---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY PUMPKIN PIE
  Categories: Pies, Desserts, Diabetic, Low-fat/cal
       Yield: 8 servings
  
       1    Pastry shell, 9″
   1 1/2 c  Pumpkin; canned
       2    Eggs; beaten
       1 c  Low-fat milk;
       3 tb Liquid cal-free sweetener *
       2 tb Brown sugar; packed
       1 ts Ground cinnamon;
     1/2 ts Ground nutmeg;
     1/2 ts Ground ginger;
     1/4 ts Salt
       1 pn Ground cloves;
            Light vanilla ice cream 7%bf
  
   * The most common liquid sweetener in Canada is
   SugarTwin.  3 tb. is the sweetness equivalent of 12 tb
   sugar or 3/4 cup.
   
   Prick pastry shell with a fork.  Bake in 450 F oven
   for 8 min.
   
   Stir together pumpkin, egg, milk, sweetener, sugar and
   seasonings. Pour into partially baked pie shell.
   
   Bake in 350 F oven for 50 min or until centre is
   almost set.  Cool slightly and then refrigerate.
   
   Cut into 8 wedges and serve each with 2 tb. light
   vanilla ice cream. Preparation 15 min, cook 50 min.
   
   1/8 pie with 2 tb light vanilla ice cream, 173
   calories 20 g carbohydrate, 5 g protein, 9 g fat, 1 g
   fibre 1/2 starchy choice, 1/2 fruit & vegetables
   choice, 1 milk choice 2%, 1 1/2 Fats & Oils choice
   
   Compare with Pumpkin Chiffon Pudding if you want a
   lighter dessert. 79 calories, 1/2 milk, 1 fat exchange
   
   Source:  Choice Menus, Marjorie Hollands & Margaret
   Howard 1993 Canadian Diabetes Assoc. ISBN
   0-7715-9167-5 Shared but not tested by Elizabeth
   Rodier Oct 93
  
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