A picture of Our Favorite Pumpkin Pie Recipe.

Our Favorite Pumpkin Pie Recipe

janlee5651 @cook_3403746

Wanted to make a low cal pumpkin pie and think I have succeeded by putting splenda in instead of sugar, and egg alternative is your choice. It is not sugary sweet like most pies. It has a hint of sugar which for me is just right.

Wanted to make a low cal pumpkin pie and think I have succeeded by putting splenda in instead of sugar, and egg alternative is your choice. It is not sugary sweet like most pies. It has a hint of sugar which for me is just right.

Our Favorite Pumpkin Pie Recipe

janlee5651 @cook_3403746

Wanted to make a low cal pumpkin pie and think I have succeeded by putting splenda in instead of sugar, and egg alternative is your choice. It is not sugary sweet like most pies. It has a hint of sugar which for me is just right.

Wanted to make a low cal pumpkin pie and think I have succeeded by putting splenda in instead of sugar, and egg alternative is your choice. It is not sugary sweet like most pies. It has a hint of sugar which for me is just right.

Saved

Ingredients

30 mins

8 servings

1 canpumpkin filling, 15 oz.
2pie shells
3eggs, slightly beaten/egg beaters
1 1/2 cupsplenda/sugar
dashsalt
2 tspground cinnamon
1/2 tspground cloves
1/2 tspground nutmeg
1/2 tspground ginger
1 canevaporated milk or vanilla almond milk

Saved

Steps

30 mins

1

Preheat oven to 450. Combine ingredients in large bowl
2

Put pie tins/pans onto flat cookie sheet to prevent bubbling over. Pour into 2 pie pans evenly.
3

Bake in hot 450 oven for 10 minutes. Reduce heat and bake at 350 for 40-45 minutes. Pie is done when,knife inserted in middle, comes out clean.

Saved

Cooksnaps

Saved

janlee5651 @cook_3403746

on May 27, 2015 16:52

Comments

Keywords

Pie Almond Milk Ginger Egg Pumpkin

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