Bill's Grille Sugar-Free Pumpkin Pie

I made two of these pies for Thanksgiving and four for Christmas. I challenge anybody to make a better tasting Pumpkin Pie using any ingredients!!

Per 9-inch pie:

• 1 frozen whole wheat 9-inch pie crust defrosted.
• 1 15-ounce can of pumpkin
• 2 cups of low-fat (not non-fat) sour cream
• 1/3 cup of splenda
• 1 tbl of sugar-free maple syrup substitute
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/8 tsp cloves
• 2 slighly beaten eggs

In a large bowl, combine and mix thoroughly pumpkin, sour cream, syrup, eggs, and spices.

Pour mixture into the pie shell. Place pie in an oven pre-heated to 425 degrees. Bake for 15 minutes then reduce heat to 350 degrees and bake for 45 minutes. Remove from oven and let cool before serving ( I prefer to refrigerate pumpkin pies and serve chilled).