Ingredients:
2 eggs
1 (15 ounce) cans pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (12 ounce) cans evaporated milk
1 -9 inch unbaked pie shells
Directions:
Pre-heat oven to 425 degrees.
Combine ingredients.
Pour into pie crust.
Bake 15 minute at 425.
Reduce heat to 350 degrees and bake 45 minutes.
Cool and garnish with whipped cream.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.