Pumpkin Pie Sugar free

1 29oz can of 100% pure pumpkin, 1 1/2 cups splenda 1tsp salt, 2tsp cinnamon, 1tsp ground ginger 1/2 tsp cloves, 5 eggs 2 12fl oz cans evaporated milk 2 unbaked 9inch pie shells. (makes 2 pies)

Preheat oven to 425, in small dish combines spices and splenda. In large bowl beat eggs and add sugar spice mix, add pumpkin mix and then slowly add evaporated milk. Pour equal amounts into each pie shell. Place pies in center rack, cook for 15 minutes at 425 and then turn oven down too 350 and bake for 40 to 55 minutes or until a knife, when inserted comes out clean. cool on wire rack for 2 hours and serve or refrigerate immediately.

Number of Servings: 16

Recipe submitted by SparkPeople user CINDYSIOUX.