An easy, sugar-free holiday dessert.

My recipe for sugar-free pumpkin pie passed the “Sam test” on Thanksgiving. He says it’s as good as any pumpkin pie he’s ever had, which is quite a compliment when you consider it’s made with a large pile of Splenda.

• 2 large eggs
• 1 (15 oz.) can pumpkin
• 1 cup Splenda granular
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• 1 (12 oz.) can evaporated millk

Preheat oven to 425°. Combine all ingredients for a couple of minutes with an electric hand mixer on low, then pour into a 9-inch deep-dish pie crust. Bake for 15 minutes at 425°, then reduce heat to 350° and bake another 45 minutes. Bring pie to room temperature and serve with a fork, a napkin and a moderate-sized wad of sugar-free Cool Whip. You might want to make two pies because everybody will ask for seconds.

Thank you for eating this.