Jennie’s Ricotta Pumpkin Pie

1 cup canned pumpkin (about 3/4 of a 15 oz can) 13 gms deducting fiber
2 eggs 1 gm
1 cup ricotta cheese  8 gms
1/3 cup Splenda 12 gms (??)
2 tsp. Pumpkin Pie Spice 2 gms (??)

OR:

1 tsp. cinnamon
1/2 tsp ginger
1/4 tsp. nutmeg
1/4 tsp. cloves

Mix together all ingredients in order given above.  Pour into pie plate and bake for 30-40 minutes.  Chill. Cut into 8 slices.

36 gms (approx) total.  4.5 gms per serving.