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Easy Sugarless Pumpkin Pie |
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Serves: 8
Print this Recipe
2 eggs, slightly beaten
1 16-ounce can pumpkins, pureed
12 packets artificial sweetener (equal to 1/2 cup sugar)
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1 teaspoon vanilla extract
1 12-fluid ounce can evaporated milk, skim
1 Lean Pie Crust, 9" unbaked homemade pie crust (see index) or frozen pie shell
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1. Preheat oven to 425ºF.
2. Combine filling ingredients in order given.
3. Pour into pie shell.
4. Bake 15 minutes. Reduce temperature to 350ºF and bake an additional 45 minutes or until knife inserted near center of pie comes out clean.
Food exchanges per serving: 1½ BREAD, ½ MILK, 1 FAT
Easy Sugarless Pumpkin Pie is from the Cook'n for Diabetics collection. Click here to get this CD or download the recipes right now!
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Easy Sugarless Pumpkin Pie
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