16 oz. can pumpkin
1/2 c. liquid egg substitute
1 1/3 tsp. brown Sweet 'n Low
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 c. milk

Combine pumpkin and egg substitute and mix well. Add remaining ingredients. Pour into 9" pie plate. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes or until a knife inserted comes out clean. Cut into 8 servings, each = 1 bread, 1/2 fruit, 1/2 lean meat and 1 fat exchange.