Portion Size: 1 slice, 1/8  pie

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups canned pumpkin
1½ evaporated skim milk	Undiluted
½ cup sugar
¼ cup brown sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg	Or all-spice
⅛ teaspoon clove
2 slightly beaten eggs
nondairy whipped topping
1 nine-inch pie shell

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine pumpkin, evaporated milk, sugar, brown sugar, salt, cinnamon, ginger, nutmeg, clove and eggs.
2	Mix until well blended.
3	Pour the mixture into the pie shell.
4	Bake 15 minutes at 425°F, and then reduce heat to 350°F.
5	Bake about 45 minutes longer or until an inserted knife comes out clean.	Cook until internal temperature reaches 165°F for 15 seconds.
6	If the crumb crust is becoming too brown, protect with a foil covering.
7	Let cool in the refrigerator for at least 2 hours. Top with nondairy whipped topping.	Chilled internal temperature maintained at 41°F.