Preheat oven to 425 degrees. If using frozen pie crusts in foil pans, preheat an insulated baking sheet. Prick pie shells with fork. Using a wire whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin mixture. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim milk. Pour mixture into pie shells. Place pies on baking sheet; bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30 to 35 minutes longer, or until tops are golden brown and a knife inserted into the center comes out clean. Let cool on wire rack. Yield: 2 regular (9-inch) pies or 1 deep-dish (9-inch) pie. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Milton D. May, St. Peters Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net