Sugarless Pumpkin Pie

Ingredients

• 1 (15 ounce) can pumpkin puree
• 2 eggs
• 1/3 cup artificial sweetener
• 1/4 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 1/2 cups water
• 1/2 cup dry milk powder
• 1/4 teaspoon freshly grated nutmeg
• 1 (9 inch) pastry for a 9 inch single crust pie

Directions

Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.

Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.