By Kay Hillje
2 9 inch uncooked pie shells
29 oz can 100% pure pumpkin
1 12 oz can evaporated milk
4 eggs
1 ½ cup sugar/Splenda® (or mix of the two)
2 ½ teaspoon cinnamon
1 ½ teaspoon ground cloves
¼ t. ground nutmeg
1 t. ground ginger
¼ t. allspice
1 t. salt
Mix all ingredients well and pour into two pie shells. Bake at 425° for 15 minutes. Lower heat to 350°F for 40-50 minutes or until firm. Let cool for 10-15 minutes. Serve warm or cold with Cool Whip®.