| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1/2 | cup | dark brown sugar |
| 1/4 | cup | sugar |
| 1/2 | teaspoon | salt |
| 1/4 | easpoon | ground ginger |
| 1/4 | teaspoon | ground cloves |
| 1 | teaspoon | ground cinnamon |
| 1/4 | teaspoon | ground cardamom |
| 1/4 | teaspoon | ground nutmeg |
| 1/2 | teaspoon | vanilla extract |
| 2 | large | eggs |
| 15 | ounces | pumpkin puree |
| 12 | ounces | fat-free evaporated milk |
| 1 | pie crust (9 inch) -- unbaked |
| Heat oven to 425°F. Mix sugar, salt, ginger, cloves, cinnamon, cardamom, and nutmeg together in a small bowl. Beat eggs in large bowl until frothy. Add vanilla extract and pumpkin. Mix well. Add sugar and spice mixture to pumpkin mixture and mix well. Add evaporated milk and mix well. Pour into a 9 inch unbaked pie shell. Bake in 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 40 to 50 minutes. Pie is done when knife inserted near center comes clean. Cool at least two hours. Notes : Make sure to use just pumpkin puree and not pumpkin pie filling. Makes 4 servings |
| Per Serving: 248 Calories; 8g Fat (27.1% calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 354mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. |