Sugar Free Pumpkin Pie2005-12-19
- Course: Desserts
- Yield : 6 - 8
- Servings : 6 - 8
- Prep Time : 25m
- Cook Time : 40m
- Ready In : 1:5 h
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From www.lifeclinic.com, a special request for Diamond.
- 1 Pastry for single-crust 9-inch pie
- 1 (16 oz) can pumpkin
- 1 (12 oz) can evaporated skim milk
- 3 eggs
- 5 1/2 tsp Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonfuls
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Equal sweetener can be substituted with other sweetener products.
Roll pastry on floured surface into a circle 1 inch larger than the inverted 9-inch pie pan.
Ease pastry crust into pan and trim and flute the edge. Beat pumpkin, evaporated milk and eggs in medium bowl. Beat in remaining ingredients. Pour into pastry shell.
Bake in preheated 425 degree oven for 15 minutes. Then reduce heat to 350 degrees and bake until knife inserted near center comes out clean - about 40 minutes. Cool on wire rack.