Based on a recipe found online.
INGREDIENTS:
- 2 15-oz cans pumpkin
- 1 1/2 cup Splenda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoons soy flour
- 4 eggs, lightly beaten
- 2 12-oz cans evaporated milk
- 1 teaspoon vanilla extract
- 2 unbaked, deep dish frozen pastry shells (9-inch)
PREPARATION:
Mix everything together. Pour into pastry-lined pie pan. Spill some on Roxy. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.