Pumpkin Pie

Ingredients
2/3 cup Stevia Extract In The Raw® Cup For Cup
1/4 cup Sugar In The Raw®
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon pure vanilla extract
1 (15 ounce) can pumpkin
1 teaspoon cornstarch
1 (12 fluid ounce) can low-fat 2% evaporated milk
1 (9 inch) unbaked 9-inch frozen prepared deep-dish pie shell

Directions
Preheat oven to 425 degrees F.

In small bowl mix Stevia Extract In The Raw Cup For Cup, Sugar In The Raw, salt, cinnamon, ginger and cloves.

In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.

In small bowl dissolve cornstarch in 2-3 tablespoons of evaporated milk. Blend in pumpkin mixture and stir in remaining evaporated milk. Blend well. Pour into frozen deep-dish piecrust.

Set on cookie sheet and bake at 425 degrees F for 15 minutes.

Reduce oven to 350 degrees F and bake another 45-50 minutes or until filling is set. Remove from oven and cool on rack for 2 hours. Garnish with light whipped cream before serving.

Serve immediately or refrigerate up to 2-3 days.

Footnotes
Note: You can make the pie batter ahead and freeze it up to one month. Defrost in refrigerator. Pour into pie shell and bake on cookie sheet.

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Chef Griz