Monday, November 26, 2007

Sugar Free Pumpkin Pie

Sugar Free Pumpkin Pie Recipe #144962
I'm always looking for sugar free recipes. This one is very easy.
by sugarfree
time to make 1¼ hours 10 min prep
2 eggs
1 (15 ounce) can pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (12 ounce) can evaporated milk (do not use fat free or low fat evaporated milk - it will make the pie watery and gross)
1-9 inch unbaked pie shells

1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
4. Bake 15 minute at 425.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.

I used an extra pie crust to make leaves to top the pie and added after the pie had baked for 15 minutes. My husband LOVED it. He said he couldn't even tell the difference between this pie and a regular pie. A big hit.

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