Pumpkin Pie (Low sugar, no crust)

This is delicious for breakfast, or anytime really! Thanks Rachel for developing this healthier option!

Ingredients:

1/2-3/4 cup sugar
1 tsp salt
1 TBS ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6 large eggs
1 can (29 oz) pure pumpkin
2 cans (12 oz each) evaporated milk

Directions:
Preheat oven to 425 degrees F.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Poor into 2 greased pie tins or any type of baking dish.
Bake in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes or until knife inserted near center comes out clean.
(May substitute 3 1/2 tsp pumpkin pie spice for cinnamon, ginger and cloves)

Adapted from Libby's Famous Pumpkin Pie Recipe