How to Make a Diet Pumpkin Pie for the Holidays

1 can of pumpkin puree--Libby's solid pack pumpkin
3 whole eggs or even 4
1 1/2 Tb flour
sweetening equivalent to 1 1/3 cups of sugar
1 tb of maple extract
1 tsp vanilla extract
1/4 tsp salt, plus, curry powder, cinnamon and nutmeg-- or pumpkin pie spice a total of 2 tsps.
6 oz. of toasted coconut if wanted

This photograph has a rich, velvety center which is what you will get with this recipe, choose an aluminum or glass pie plate or even a glass cake or loaf pan in an average size so you can pour the filling a little thick. Just like this without the crust.

Line square pan with butter or margarine,
Combine filling ingredients-- add 1/2 package of instant vanilla sugar free pudding 4 serving size instead of vanilla extract or 1/2 package of butterscotch instant sugar free Jello pudding mix instead of the maple extract if desired-- either way mix the filling ingredients, stirring the eggs well, (all but the coconut) and pour into pan with or without coconut 'crust.'

Bake at 350 to 375 degrees for 45 to 55 minutes until a toothpick comes clean when tested.

Refrigerate leftovers this will firm up into a pudding cake kind of treat or freeze in squares like an "Eskimo pie" treat.

Something like image this with a dark pumpkin center but in squares--delicious.