Sugar Free Caramel Pecan Pumpkin Pie

1. Open the can of pumpkin and place into a large mixing bowl.
2. Add Splenda, cinnamon, allspice, nutmeg, ginger and salt. Stir to combine.
3. In a separate bowl, beat the eggs. Then add them to the pumpkin mixture. Stir to combine.
4. Slowly add the evaporated milk into the pumpkin mixture, stirring as you add. Continue to stir until smooth.
5. Divide the mixture between the two uncooked pie crusts. Place in a 425 degree (F) oven and bake for 15 minutes. Reduce the temperature to 325F and bake for an additional 40 minutes, or until fork test proves done! Cool or refrigerate for an hour.
6. Remove caramel topping from a jar, and place in a microwave safe bowl. Place in microwave for about 25 seconds. Stir. Using a spoon, drizzle caramel over each pie (1/4 cup per pie – or more to taste), then sprinkle with chopped pecans (1 cup of pecans per pie). Chill for 2-3 hours.