Sugarless Pumpkin Pie II

INGREDIENTS:

1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.
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Pumpkin Pie Recipes

INGREDIENTS:

1/2 (15 ounce) package refrigerated piecrust
1 (15 ounce) can pumpkin
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half-and-half
3 large eggs, lightly beaten
1 teaspoon vanilla extract

DIRECTIONS:

PREHEAT oven to 375 degrees F.
UNFOLD piecrust; press out fold lines. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
STIR together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
BAKE for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
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