Splenda Pumpkin Pie

I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific!

• Ready In: 55 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  deep dish pie shell
• 3  large eggs, Beaten
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 ounce) can evaporated milk
• 1  cup Splenda granular, sugar substitute
• 2  teaspoons pumpkin pie spice

Directions

1. Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
2. Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
3. Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
4. Cool the pumpkin pie before cutting into 8 servings.
5. Cooking time does not include time to cool.