Sugar Free Pumpkin Pie Recipe

Notes:
Just in time for Thanksgiving!  If I don’t tell anyone that this is sugar-free… they never even realize it!  I’m sneaky like that!  lol

Servings: 8

Ingredients:
2 eggs
1 (15 ounce) can of pumpkin
3/4 cup Splenda granular (can also use Stevia if prefer)
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 (12 ounce) can evaporated milk
1 9-inch unbaked pie crust
reduced calorie whipped topping

Directions:
Bake pie shell for 10-15 minutes at 350 degrees and then set aside.
Pre-heat oven to 425 degrees.
combine all ingredients (except whipped topping.)
Pour into pie crust.
Bake 15 minutes at 425.
Reduce heat to 350 degrees and bake 45 minutes.
Cool and garnish with the whipped topping.

Submitted by:
Gillian

 

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Tags: Dessert

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This entry was posted on Thursday, November 19th, 2009 at 12:00 pm and is filed under Diabetes diet recipes, Diet Recipes, Healthy Diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.