Pumpkin Pie Filling

Here is the original recipe for the filling.
I'll try xilitol instead of sugar, but you could also put stevia.
And yogurt instead of cream

Pumpkin Pie
INGREDIENTS
· 1 9-inch pie crust*
· 1 1/2 C pumpkin puree (or 1 14 oz can pumpkin pie filling)
· 3 large eggs
· 1/2 C Sugar
· 1/3 C heavy cream
· 1/2 t ground ginger
· 1/4 t grated nutmeg
· 1/4 t ground cinnamon
· whipped cream
DIRECTIONS
1. In a 4-cup glass measure or bowl mix pumpkin purree, eggs, sugar, cream and spices, blend well.
2. Microwave 4 minutes, until heated, stirring after 2-minutes.
3. Pour The filling into the cooled crust. Microwave medium (50%) power 14-20 minutes, until done (use same methods you would with conventionally cooked pumpkin pie), rotating a half turn once during cooking.
4. Chill and garnish with whipped cream.
* May use Graham Cracker, Vanilla Cookie or Gingersnap Cookie crusts. SERVINGS

Makes one pie