Instructions: Preheat oven to 425 degrees. If using frozen pie crusts in foil pans, preheat an insulated baking sheet. Prick pie shells with fork.

Using a wire whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin mixture. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim milk. Pour mixture into pie shells.

Place pies on baking sheet; bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30 to 35 minutes longer, or until tops are golden brown and a knife inserted into the center comes out clean. Let cool on wire rack.

Yield: 2 regular (9-inch) pies or 1 deep-dish (9-inch) pie.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.