2 tbsp. cornstarch
1/2 tsp. grated orange peel
1 1/4 c. orange juice
1 can tomato soup
2 c. raisins
16 sugar substitutes
1/8 c. chopped pecans or walnuts
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 tbsp. butter
Pastry for 2 crust pie

Preheat oven to 425 degrees. Prepare pastry crust. In a small bowl combine cornstarch, orange peel, and 1/4 cup juice. Mix until smooth. Set aside.

In 2 quart saucepan over low heat cook soups, raisins, and remaining 1 cup juice; cook 10 minutes, stirring occasionally. Stir in cornstarch mixture and remaining ingredients, cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour into crust. Top with crust. Bake 25-30 minutes until crust is golden.