Pumpkin Pie

This recipe is made for a diabetic diet (no crust, no sugar & VERY low carbs!). You can EASILY adapt it and make a regular pumpkin pie by preparing your favorite (unbaked) crust. Make the filling exactly the same but use regular sugar instead of Splenda. Then bake it @400* degrees the first 15 minutes - lower the oven temp to 350* and continue baking for another 30-40 minutes, until the center is cooked.

Spray a 9" pie plate with nonstick spray. Preheat oven to 350* degrees.

In a mixing bowl, combine and mix together well:

1 15 oz. can of solid packed, cooked pumpkin (NOT pumpkin pie FILLING)

3 lightly beaten eggs

1 cup Splenda (OR sugar)

1 teasp. ground ginger

2 teasp. ground cinnamon

1/8 teasp. ground cloves

1/8 teasp. ground/grated nutmeg

1 teasp. vanilla extract

1- 12 oz. can evaporated milk

Whisk all the ingredients together until thoroughly mixed. Pour into prepared pan.

Bake the pie for 40-45 minutes or until center is set. Remove from oven and cool on a rack.

* IF YOU USE A GLASS or DARK- COLORED Nonstick PIE PAN, REDUCE THE OVEN TEMPERATURE 20 DEGREES - otherwise it'll overcook and burn!