Instructions: 1 1/2 C Pumpkin, canned 1/4 ts Salt

3/4 c Sugar, dark brown, packed 2 c Milk, evaporated, nonfat

1/4 c Sugar, granulated 1 ea Egg substitute,=

equivalent

1 ts Cinnamon, ground - to 4 eggs

1/2 ts Ginger, ground 2 T Butter, melted

1/2 ts Nutmeg, ground 1 ea Pie shell, unbaked,=

9-inch

Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended.

Add evaporated milk, egg substitute and butter and stir to combine. =

Pour

enough filling into prepared pie shell to fill. Pour remaining filling

into 2 to 3 custard cups to bake along with pie.

Bake pie and filled cups at 425 degrees for 10 minutes. Reduce heat to

350 degrees and bake 35 to 40 minutes longer or until wood pick inserted

into center comes out clean. Custard cups should be baked until set.

Cool

to room temperature and serve, or cover and chill before serving.

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