DIABETIC FRIENDLY PUMPKIN PIE
Add Splenda for baking instead of sugar that will bring down the carb level to 13 carbs per serving and extra for the whipped cream which you need another 1 or 2 carbs if using the refrigirator ready made whipped cream from the supermarket
Provided by Nicole S
Categories Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Line the crust in the 9 1/2 -inch deep dish glass round pie form pierce the bottom all over with a form and chil until firm about 30 minutes Line the crust with foil then fill the pie with dried beans Bake in preheated 350F oven for about 20 minutes or until edges are golden. Remove the foil and beans let cool completely on a rack for 10-15 minutes
- 2. Make the filling. Whisk with an electric mixer in low spead until everything is well blended, the pumpkin, brown sugar, eggs, vanila, half and half, ginger, cinamon, nutmeg and cloves in a bowl. Pour into the crust bake until the edges are set but the center quivers 1 hour to an 1 hour and 15 minutes. (Cover the edges of the crust with foil if they brown too quickly)
- 3. Cool completely on a rack serve with whipped cream!
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