Source: dLife

A traditional pumpkin pie for the carb conscious.

Servings

1 frozen 9" pie crust (or pastry dough for single-crust pie)
16 oz canned solid pack pumpkin
12 oz evaporated milk
3 eggs
0.75 cup SPLENDA® No Calorie Sweetener, granulated (or Equal Spoonful)
1 tsp vanilla extract
1 tsp ground cinnamon
0.25 tsp ground ginger
0.25 tsp ground nutmeg
0.25 tsp salt
10 tbsp Topping, whipped cream, pressurized (optional)

1 Preheat oven to 400°F.
2 If using pastry dough, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate.
3 Ease pastry into plate; trim and flute edge with fork.
4 In medium bowl, add pumpkin, evaporated milk, and eggs. Beat with electric mixer on medium speed until well combined.
5 Add SPLENDA®, vanilla, cinnamon, ginger, nutmeg and salt. Blend well.
6 Place pie shell on baking sheet. Pour filling into pie shell. If using pastry dough, cover pie crust edges with a strip of aluminum foil to protect it from overcooking.
7 Bake 35 to 40 minutes or until knife inserted into center comes out clean.
8 Cool on wire rack. Serve warm or at room temperature. Top with dollop of whipped topping, if desired.