This recipe is made for a diabetic diet (no crust, no 'real' 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 tsp. vanilla extract
2/3 cup Splenda (OR sugar)
1 teasp. ground ginger
2 teasp. ground cinnamon
1/8 teasp. ground cloves
1/8 teasp. ground/grated nutmeg
***NOTE*** Trader Joe carries a DELICIOUS seasonal spice mix called "Pumpkin Pie Spice" - I add a tsp. of it to the above spices... it's a blend of different spices along with dried citrus peel. If you don't use it, no big deal.
Mix everything well and then slowly whisk in milk until thoroughly incorporated:
1- 12 oz. can evaporated milk
Pour into prepared pan. You can leave the pie 'as-is' or crush a couple cups of walnuts & scatter them around the edge of the pie before baking.
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!
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