Low Carb Pumpkin Pie

1. Preheat oven to 425 degrees.
2. In a large mixing bowl, beat the eggs, Splenda, salt, flour, vanilla, evaporated milk, pumpkin spice and brown sugar.
3. Add the pumpkin and mix thoroughly.
4. Pour into unbaked pie shells and bake at 425F for about 15 minutes, then reduce heat and bake at 350F for approximately 30 more minutes, or until center is “set.”
5. Remove from oven and allow to cool completely, then refrigerate.
6. Serve with whipped cream (lots) or your preferred topping.

Notes:
* Substitute 3 cups of fresh pumpkin puree for the canned if you have it available.
* I use a KitchenAid stand mixer to make these. Just be careful, because it will splash!
* To lower the carb count even farther, you can bake it in buttered pie plates without the crust, then add a few crumbled ginger snaps as a garnish.
* If you make this and the color is “off” a bit, you can add a few drops of yellow or red food coloring to make it more orange.
* If you want, make your own pie crust, but I find that Marie Callender’s are great and hold up really well. You may need to put a bit of foil around the edges while baking to prevent over-browning.