Pumpkin Pie

1 16-oz. can pumpkin
3/4 cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. salt
3 eggs
2/3 cup evaporated milk
1/2 cup milk
Prepared Pie crust

For those of you that may not know, canned pumpkin is pumpkin
puree, usually with some extra flavorings added. Combine pumpkin,
sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat
eggs into pumpkin mixture with a fork. Add evaporated milk and milk
and mix well. Place in pie crust (cover the edge of the crust with
aluminum foil to prevent burning) and bake for 25 minutes in 375
degree oven. Remove foil from crust and bake for another 30 minutes
or until a knife comes out clean when inserted into the pie.

The Skinny: Use your favorite egg and sugar substitute and low fat
evaporated and regular milk.