Pumpkin Pie

My favorite pumpkin pie recipe is the one on the can of Libby's canned pumpkin puree.  It is so simple and always turns out great.  Here is their recipe.  The only change I make is I use pumpkin pie spice blend instead of the individual spices listed.  Custard style pies, like pumpkin pie, are also very easy to make sugar free and it doesn't affect the texture or taste.  Just substitute the sugar with an equal amount of Splenda.  I thought I would share this tip because you may have a diabetic out there you are cooking for this Thanksgiving.  Enjoy!

Pumpkin Pie

3/4 c sugar or Splenda

1 t pumpkin pie spice blend

1/2 teaspoon salt

2 large eggs

1 can (15 oz ) canned pumpkin puree

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Beat eggs in large bowl. Stir in pumpkin, sugar, salt, and spice blend. Gradually stir in evaporated milk.  POUR into pie shell.  BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; 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.