Libby'S Sensibly Delicious Pumpkin Pie

• 1/3 cup Splenda Sugar Blend for Baking
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (15 ounce) can Libby's canned pumpkin
• 1 (12 fluid ounce) can evaporated milk (regular, low fat or fat-free) or 1 2/3 cups cream
• 1 unbaked 9-inch deep dish pie pastry (4-cup volume)
• whipped cream (optional)

1. Preheat oven to 425u0b0F.
2. Mix Splenda Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into pie shell. Bake for 15 minutes.
7. Reduce temperature to 350u0b0 F.; 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. Top with whipped cream before serving.
10. Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
11. Note: For 2 shallow pies: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425u0b0F oven for 15 minutes. Reduce temperature to 350u0b0 F.; bake for 20 to 30 minutes or until pies test done.

splenda sugar, salt, ground cinnamon, ground ginger, ground cloves, eggs, pumpkin, milk, dish pie pastry, whipped cream

Taken from www.food.com/recipe/libbys-sensibly-delicious-pumpkin-pie-348932 (may not work)