Sugarless Pumpkin Pie
Makes 2 pies.
3.5 WW points per 1/8 pie slice
4 eggs, slightly beaten
1 can (29 oz.) Solid pack pumpkin
1/2 to 3/4 cup pineapple frozen concentrate
1 tsp. Salt
2 tsp. Ground Cinnamon
1 tsp. Ground Ginger
1/2 tsp. Ground Cloves
2 cans (12 fl. oz. each) nonfat evaporated milk
2 nine inch pie crust shells
Preheat oven to 425 degrees F. Combine filling ingredients in order given; divide evenly into pie crust shells. Bake 15 minutes. Reduce temperature to 350 degrees F and bake for an additional 45 minutes or until knife inserted comes out clean. Cool and serve with garnish, if desired.