Ingredients

• 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)

Instructions

1. Preheat oven to 425°F.

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 350° 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 425°F oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.