1 (15 oz.) can 100% pure pumpkin
1/2 c. Splenda or sugar
3/4 can sweetened condensed milk
1 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. pumpkin pie spice
2 large eggs
1 (9-inch) pie shell
1/2 can evaporated milk (can use a little more if needed)

Preheat oven to 425°F. Beat eggs in large bowl. Once eggs are beaten, add and mix sugar (or Splenda), salt, cinnamon, pumpkin pie spice and condensed milk. Stir pumpkin into mixture. Gradually stir in evaporated milk. After mixing well, pour into pie shell.

Bake at 425°F for 15 minutes. Reduce temperature to 350°F.

Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Allow to cool. Great with a scoop or two of whipped cream!!!