One thing I have missed since giving up sugars and sweetners is a good pumpkin pie. I have finally come up with a good substitution for the sugar in this favorite classic. Diabetics take heart.

FAMOUS PUMPKIN PIE

2 small containers baby food prunes
1/2 tsp salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 large eggs
1 can (15 oz.) pumpkin
1 can 912 oz.) evaporated milk
1 unbaked 9-inch whole wheat pie shell

MIX salt and sices in small bowl. Beat eggs in large bowl. Stir in pumpkin, prunes and spices. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425 degree Fahrenheit oven for 16 minutes. Reduce temperature to 350 degree Fahrenheit; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. May top with fresh-whipped cream flavored with vanilla.

This recipe adapted from the label from a can of Libby's pumpkin.

Cher