INGREDIENTS:

9" deep dish pie crust
3/4 cup Splenda-type sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspooon ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
15-ounce can pumpkin pie filling
1-1/2 cups eggnog
2 eggs

Diabetic Pumpkin Pie

DIRECTIONS:

1. Mix sweetener, salt, cinnamon, ginger, cloves and nutmeg in medium-sized bowl.

2. In a large bowl, beat the eggs, then add pumpkin mixture and mix well.  Gradually add egg nog and stir until well mixed.

3. Pour into pie shell and bake for 15 minutes at 425, then reduce heat to 350 and bake for 45 minutes, or until knife inserted in center comes out clean.
nter is almost set.  Cool completely.  Refrigerate at least 3 hours, overnight is better. Garnish each serving with 1 tablespoon of whipped topping.