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Sugar Free Pumpkin Pie Recipe

Sugar Free Pumpkin Pie Recipe - Thankfully pumpkin pie is relatively easy to make. There are some who use real pumpkin instead of canned pumpkin! That takes dedication and lots and lots of time. There are ways to ensure that your pie comes out tasting better. For starters, always use a glass or dull-metal pie pan. Dark pans make the crust brown too much and throw away "metal" pans don't brown it enough. This recipe calls for a premaid pie crust, but be daring and make your own.

Libby's famous pumpkin pie - sugar free

Yield: 8 Servings

Measure Ingredient:

1 9-inch pie shell
3/4 cup Equal� sweetener
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1/4 teaspoon Ground cloves
2 Eggs
1 can Pumpkin
1 1/2 cup Evaporated skim milk

1. Combine sweetener, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.

2. Bake for 15 minutes in preheated 425 degree oven. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Converted to sugar free and MC formatted by Ramona - Sewgoode@...

NOTES : If using a metal or foil pan, bake on preheated heavy-duty baking sheet.

Recipe by: Libby's

Posted to MC-Recipe Digest V1 #934 by Sewgoode@... on Nov 30, 1997

Return From Sugar Free Pumpkin Pie Recipe to Diabetic Pie Recipes
Home to Easy Diabetic Recipes

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