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