Sugar Free Pumpkin Pie

1 ½ cups pumpkin
1 cup Splenda or other sweetner
3 eggs
½ cup milk
1 Tablespoon flour
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon mace
¼ teaspoon salt

Preheat oven to 425 degrees. Butter a glass pie plate. Mix all ingredients well and pour into buttered pie plate. Bake at 425 degrees for 15 minutes, then reduce oven temperature to 350 degrees. Continue baking for another 35-45 minutes.