INGREDIENTS
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One 15-ounce can Libby's pumpkin purée
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1/3 cup Truvia sugar replacer or 2/3 cup Splenda granulated
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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2 large eggs
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One 12-ounce can evaporated milk
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Splenda sweetened whipped cream