Katy's Pumpkin Pie (Kay Hillje)

By Kay Hillje

2 9 inch uncooked pie shells

29 oz can 100% pure pumpkin

1 12 oz can evaporated milk

4 eggs

1 ½ cup sugar/Splenda® (or mix of the two)

2 ½ teaspoon cinnamon

1 ½ teaspoon ground cloves

¼ t. ground nutmeg

1 t. ground ginger

¼ t. allspice

1 t. salt

Mix all ingredients well and pour into two pie shells. Bake at 425° for 15 minutes. Lower heat to 350°F for 40-50 minutes or until firm. Let cool for 10-15 minutes. Serve warm or cold with Cool Whip®.