Our Famous Sugar Free Pumpkin Pie

To Crust, or not to Crust? The classic Libby's recipe that our grandmother's used - but without the sugar.

I use Splenda as it works well in custards. No need to reinvent the wheel here folks. This is simple goodness at its best.

Make this with a crust OR WITHOUT depending on your use. My husband does not think it is PIE unless it has crust, so for holidays I make this pie using a Pillsbury All Ready Crust and it looks super homemade. (gasp, I would never use a frozen stamped crust.)

Ingredients

• 1 can Libby's Pure Pumpkin
• 1 cup Splenda Granulated
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground clove
• Pinch salt
• 2 eggs
• 1 can (12 fl. oz.) Carnation Evaporated Milk - NOT condensed milk which is a completely different product

Instructions

• Preheat oven to 325 degrees.
• Blend pumpkin with the sweetener, cinnamon, ginger, clove, and salt.
• Beat in eggs, one at a time.
• Stir in evaporated milk.
• Pour into prepared pie crust OR a 9 x 13 oblong glass baking dish or a round glass pie plate and bake until custard is set near center, 30 to 35 minutes.
• Remove from oven and cool to room temperature.
• Cut and serve with a little bit of Land O Lakes Sugar Free Whipped Cream.