Well the pumpkin pie experiment came out ok.
I used the Libby recipe and substituted a cup of fresh skim milk for the can of evaporated milk. I also left out the 3/4 cup of granulated sugar. The baking time was reduced by about 20 minutes because less liquid was used.
The texture of the pie was fine, the taste was fine. It just needs a little boost. Next time I will use 1/4 cup of real maple syrup or 1/4 cup of brown sugar to replace the 3/4 cup of granulated sugar. Leaving out the 1/2 cup of sugar and the extra 24 carbs from the evaporated milk still holds the carb count way down. Oh, I also used the cheapest store brand of frozen crust, they roll it so thin that it also helps to keep the carb count down.
In the interest of science, I had two pieces, with whipped cream, and my blood sugar did not seem to be impacted, it was 146 two hours after I ate.