I made Pumpkin pie for the first time following my heart attack. I am on a low fat and low sodium diet. I used no butter in the crust and increased the canola oil and used "No-Salt" substitute. For the pie filling, you can use fat-free evaporated milk and in place of the eggs, I used Egg Beaters. Everyone loved the pie...even my very fussy eater son who says there is nothing like pumpkin pie to cure a bad day!