Tis the season - for pumpkin pie!!! I can't eat sugar, and all this pumpkin and cinnamon spice KILLS me! Pumpkin breads, apple pies, pumpkin pies - fall is my favorite season. And I MISS pumpkin pie! So I made this sugar free recipe that comes out PHENOMENAL - none of my room mates could tell it was sugar free! What you need: 3/4 cup splenda 1/2 teaspoon salt 2 teaspoons of pumpkin spice OR 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger with a light dash of nutmeg 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions: MIX sugar, 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. 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. Top with whipped cream before serving. I promise, you won't be able to tell the difference!