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Pumpkin Pie

Two very similar recipes follow.  Perhaps someone can modify them with a
sugar substitute.

3/4 cup brown sugar, firmly packed
1 cup canned pumpkin
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
2 cups soy milk (I omit this)
Preheat oven to 325 degees Fahrenheit.  Mix ingredients together.  Cook
until thickened, stirring constantly (about 20 minutes).  Pour into baked
pie shell.  Bake for 15 minutes.  Cool.  Refrigerate.  (Filling remains soft.)

2 cups canned pumpkin
2/3 cup brown sugar, firmly packed
1-1/2 cups water (I omit this and use less cornstarch)
6 tablespoons cornstarch
1 tablespoon pumpkin spice (I use double)
1 unbaked nine-inch pie shell
Combine all the ingredients in a saucepan.  Cook over low heat until the
mixture begins to thicken, stirring constantly.  Pour into the pie shell
and bake in a preheated 375 degrees Fahrenheit oven for 30 minutes.

I bake the pumpkin without the crust in individual glass dishes or a
casserole dish but you can make any kind of pie shell you like.

I have many vegetarian cookbooks which are not low fat or low calorie!