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