We had an early Thanksgiving feast yesterday. My dad is headed to Kuwait and we wanted to celebrate with him. My mom made this fabulous pumpkin pie. (Recipe found on allrecipes.com)
No one throw anything at me, but pumpkin pie is not a favorite of mine. This pie was so tasty and my brother had no idea he was eating sugar free pie!
1-9 inch pie crust (We used THIS fantastic pie crust recipe.)
2/3 cup of Splenda (the kind that measures cup for cup as sugar)
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
3.Place pie on a baking sheet and bake in preheated oven for 1 hour, or until set in center. (Knife comes out clean)
This is a great choice for those diabetic family members, or just those watching their sugar intake.