Sugar Free Pumpkin Pie

12 ingredients
10 steps

Ingredients

  • 34 cup Splenda granular
  • 12 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 12 teaspoon ground ginger
  • 1 dash ground nutmeg
  • 1 dash ground allspice
  • 14 teaspoon ground cloves
  • 2 large eggs
  • 1 (15 ounce) canunsweetened pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 1 unbaked 9-inch deep dish pie pastry
  • whipped cream (optional)

Directions

  1. 1
    Mix Splenda, salt, cinnamon, ginger, nutmeg, allspice and cloves in small bowl.
  2. 2
    Beat eggs in large bowl.
  3. 3
    Stir in pumpkin and Splenda-spice mixture.
  4. 4
    Gradually stir in evaporated milk.
  5. 5
    Pour into pie shell.
  6. 6
    Bake in preheated 425F oven for 15 minutes.
  7. 7
    Reduce temperature to 350F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  8. 8
    Cool on wire rack for 2 hours.
  9. 9
    Serve immediately or refrigerate.
  10. 10
    Top with whipped cream before serving.

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