Sugar Free Pumpkin Pie

• 34 cup Splenda granular
• 12 teaspoon salt
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 1 dash ground nutmeg
• 1 dash ground allspice
• 14 teaspoon ground cloves
• 2 large eggs
• 1 (15 ounce) canunsweetened pumpkin puree
• 1 (12 ounce) can evaporated milk
• 1 unbaked 9-inch deep dish pie pastry
• whipped cream (optional)

1. Mix Splenda, salt, cinnamon, ginger, nutmeg, allspice and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir in pumpkin and Splenda-spice mixture.
4. Gradually stir in evaporated milk.
5. Pour into pie shell.
6. Bake in preheated 425F oven for 15 minutes.
7. Reduce temperature to 350F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
8. Cool on wire rack for 2 hours.
9. Serve immediately or refrigerate.
10. Top with whipped cream before serving.

splenda, salt, ground cinnamon, ground ginger, ground nutmeg, ground allspice, ground cloves, eggs, pumpkin puree, milk, dish pie pastry, whipped cream

Taken from www.food.com/recipe/sugar-free-pumpkin-pie-332079 (may not work)