1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated skim milk
3 eggs
3/4 c. Splenda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg

Beat pumpkin, evaporated milk and eggs, then beat in remaining ingredients. Pour into 9-inch pastry shell.

Bake in 425°F oven for 15 minutes; reduce heat to 350°F and bake about 40 minutes or until knife inserted near center comes our clean.