"My mother brought this pie to our thanksgiving 4 years ago. She told me I could eat this pie as it is sugar free. I am a type 1 diabetic of 34 years. I was somewhat reluctant to try this pie until I had the first bite. and all who have had similar reactions. This pie is light and tastes as it would if made with real sugar. Try it and see for youeself."

Ingredients

1 cup pumpkin puree or 1 cup pumpkin pie filling

1 (8 ounce) packages cream cheese ( softened)

1/2 cup sugar substitute

1/2 teaspoon pumpkin pie spice ( if using pie filling omit this spice)

1 (12 ounce) containers whipped topping

1 baked 9 in. pie pastry

Directions

In large bowl mix first four ingredients. Blend til smooth. Spoon into pie shell. Place in refrigurator for at least 2 hours before serving.