Combine sweetener, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes in preheated 425 degree oven. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Converted to sugar free and MC formatted by Ramona - Sewgoode@aol.com NOTES : If using a metal or foil pan, bake on preheated heavy-duty baking sheet. Recipe by: Libbys Posted to MC-Recipe Digest V1 #934 by Sewgoode@aol.com on Nov 30, 1997
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 8|
|Calories from Fat: 113 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 264.4mg||81 %|
|Sodium 188.4mg||6 %|
|Potassium 211.7mg||6 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 33.3g|
|Protein 9.4g||13 %|
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Calories per serving: 285
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