Stir 'n Roll Pie Crust (recipe below)
1 (16 oz.) can pumpkin
1/2 c. liquid egg substitute
1/2 c. crystalline fructose
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can evaporated skim milk

Prepare pie crust (recipe below). Combine next 9 ingredients until smooth. Pour filling into unbaked crust. Place pie on lowest oven rack. Bake in a preheated 425 degree oven 15 minutes reduce oven to 350 degrees; continue baking until knife inserted in center comes out clean (40-50 minutes longer). Serves 8.

STIR 'N ROLL CRUST:

In medium bowl, combine 1 cup flour and 1/4 teaspoon salt. Stir in 1/4 cup canola oil and 3 tablespoons cold skim milk just until blended. Gather dough together to make a smooth ball. Dampen counter top. Place one 12 x 15 inch sheet waxed paper on dampened counter. Place pastry on paper, cover with another sheet of waxed paper. Roll dough into a 12 inch circle, turning dough and paper over once to roll evenly. Peel off top paper. Lift pastry and paper into 9 inch pie pan, paper side up; peel off remaining paper. Fit pastry into pan, trim edge even with rim; press edge with tines of fork.