Pumpkin Pie

Preheat oven to 425°.

2 eggs or egg substitute equivalent, slightly beaten

1 16 oz can pumpkin or 2 cups fresh cooked pumpkin **

¾ cup Splenda or 3/8 cup Splenda Sugar for Baking

2 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

1 13 oz can evaporated milk

1 9 inch unbaked pie shell

Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 400°. Continue baking 30-45 minutes or until knife inserted near center comes out clean.

**NOTE:

 

(1) If you use fresh pumpkin, your pie will not totally congeal and knife will not come out clean. Bake for 45-60 minutes total. If leaving pie overnight, pie will solidify .

(2) If you need to watch potassium intake, leech the fresh pumpkin by peeling, cleaning out, and cutting fresh pumpkin into cubes. Rinse in warm water, soak in water for 4-6 hours, rinse again. Spread cubes on a cookie sheet. Spray top of pumpkin with cooking spray and put enough water in to coat the bottom of the cookie sheet. Bake at 325° till fork tender.