1/2 (15 ounce) package refrigerated piecrust
1 (15 ounce) can pumpkin
1/4 cup SPLENDA
1/2 sugar
1 teaspoons ground cinnamon
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 12 oz can evaporated skim milk
2 large eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Mix sugar, Splenda and spices in a small bowl. Add pumpkin to eggs in large bowl, mix. Add sugar/spice mix, blend in. Add evaporated milk, blend well. Pour filling into piecrust. Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
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