Pumpkin Pie with Splenda (Better with gravy?)

Ingredients:

• ¾ cup Splenda –Sugar Blend for Baking (Contains some sugar, make sure to read the usage guide)
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• 2 large eggs
• 1 can (15 oz.) Libby’s 100% Pure Pumpkin
• 1 can (12 fl. oz.) Carnation Evaporated Milk
• 1 Pillsbury Refrigerated Pie Crust (follow instructions on box) or make one from scratch

Directions:

1. Preheat oven to 425.

2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and Splenda-spice mixture. Gradually stir in evaporated milk.

3. Pour into pie shell. Bake in preheated oven at 425F, for 15 minutes. Reduce temperature to 350F; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

4. Top with whip cream or Bob Evan’s gravy.

DESSERTS | COOKBOOK | DOC'S HOMEPAGE