1 16-oz. can pumpkin
Three quarters cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
One half tsp. salt
3 eggs
Two thirds cup evaporated milk
One half 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.