Sensibly Delicious Pumpkin Pie

1/3 cup SPLENDA® Sugar Blend for Baking 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional)

Mis Splenda® Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425°F (220°C). oven for 15 minutes. Reduce temperature to 350°F (175°C); bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Makes 8 servings.

*1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

For 2 Shallow Pies: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (175°C); bake for 20 to 30 minutes or until pies test done.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.