Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PUMPKIN PIE FILLING***
   1 1/2  cups          pumpkin -- canned or fresh
                        -- cooked
                        non nutritive sweetener equivalent to 3/4
                        -- c sugar
     1/2  teaspoon      salt
   1 1/4  teaspoons     cinnamon
     1/2  teaspoon      ground ginger -- or to taste
     1/4  teaspoon      ground nutmeg -- or to taste
     1/4  teaspoon      ground cloves -- or to taste
   2      large         eggs -- slightly beaten
   1 1/4  cups          nonfat milk
   2      cups          nonfat evaporated milk
                        -- pastry for one
                        -- 9-inch pie crust,
                        -- unbaked
                        ***PIE CRUST***
   1 1/3  cups          flour -- sifted
     1/2  teaspoon      salt
     1/2  cup           diet margarine -- melted
   2      tablespoons   -- cold water

Preparation:

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. Pie Crust: Sift the flour and salt together, then dribble th margarine over the surface. 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.