Sugar-Free Pumpkin Pie - cooking recipe

Ingredients

1 (29 oz.) can pumpkin
4 eggs
1 tsp. salt
1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. mace
1/2 tsp. nutmeg
1/2 (12 oz.) can 100% apple juice concentrate, thawed
2 (13 oz.) cans evaporated milk
2 (9-inch) pie shells (unbaked)
whipped cream

Preparation

Preheat oven to 425\u00b0.
Combine the pumpkin and the eggs.
Add the salt, spices and evaporated milk and mix well.
Divide mixture between the pie shells.
Bake 15 minutes, then reduce heat to 350\u00b0.
Bake 50 minutes more or until knife inserted in middle comes out clean.
Serve warm or cool with freshly made whipped cream.