SWEET SPOT - (SUGAR FREE PUMPKIN PIE)

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Sweet Spot - (Sugar Free Pumpkin Pie) image

A diabetic-friendly pumpkin pie everyone can enjoy. I found this recipe in Your Health magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Pie

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

9 inches single pie pastry
12 ounces pumpkin (1 can)
12 ounces fat-free evaporated milk
3 eggs
3/4 cup artificial sweetener
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.
  • Beat pumpkin, evaporated milk and eggs in a medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in a preheated 400-degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.

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