1. Preheat oven to 400Â° F.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. Prick pie shell well; chill or freeze for 15 minutes.
3. Meanwhile, toss nectarine slices with cornstarch and cloves. Arrange nectarines in pie shell; drizzle with honey and dot with diet margarine. Bake for 30 to 40 minutes or until nectarines are tender; let stand for 10 minutes before serving.