Pumpkin Pie

Original recipie: http://www.kingarthurflour.com/recipes/smooth-and-spicy-pumpkin-pie-recipe

filling

• 2 tablespoons flour
• 1 1/4 teaspoons cinnamon
• pinch ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup Splenda brown sugar
• 1 1/2 cups mashed pumpkin, frozen or canned ok
• 2 tablespoons dark corn syrup
• 1 1/4 to 1 1/2 cups milk (depending on pumpkin wetness)
• 1/2 c egg beaters, beaten

1. Mix the flour, spices, and salt in a medium-sized mixing bowl.
2. Add the Splenda, pumpkin, and syrup blending thoroughly.
3. Stir in the milk.
4. Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired; this allows the flavors to meld, and will make the filling smoother.
5. Preheat the oven to 450°F.
6. Line a 9″ pie pan with a crust.
7. Add the beaten eggs, whisking till combined.
8. Pour the filling into the prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.
9. Place the pie on the bottom rack of your oven, and bake it for 15 minutes.
10. Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 to 40 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1″ from the edge comes out moist, but clean.
11. Remove the pie from the oven, and cool to room temperature.
12. Serve with whipped cream, or chill the pie, then sprinkle a thin layer of granulated sugar on the surface and place the pie under the broiler for a few minutes to caramelize the sugar.