Instructions: 1. Preheat oven to 425 F (220 C).

2. In a large bowl, whisk together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly.

3. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350 F (180 C) and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean.

4. Let cool before serving. Garnish with baked pastry leaves, if desired.

NOTES : (makes 12 servings)

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