Sugar-free Pumpkin Pie 9-inch pie pastry 16-ounce can pumpkin 12-ounce can evaporated milk 3 eggs 3/4 cup artificial sweetener 1/4 teaspoon salt 1 teaspoon ground cinnamon* 1/2 teaspoon ground ginger* 1/4 teaspoon ground nutmeg* 1/8 teaspoon ground cloves* Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs until well blended. Beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350 degrees F. and bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream. * Or use 2 teaspoons pumpkin pie spice in place of individual spices.