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 floz evaporated milk
3 eggs
0.75 cup SPLENDAŽ 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
2 tbsp Topping, whipped, non dairy (optional)

1 If using pastry dough, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate.
2 Ease pastry into plate; trim and flute edge with a fork.
3 Beat pumpkin, evaporated milk, and eggs in mixing bowl on medium speed of mixer until well combined.
4 Blend in remaining ingrediants. Pour over pie shell. If using pastry dough, cover pie crust edges with a strip of aluminum foil to protect it from overcooking.
5 Bake in preheated 400 degrees F oven 35 to 40 minutes or until knife inserted into center comes out clean.
6 Cool on wire rack. Serve warm or at room temperture. Garnish with light whipped topping, if desired.