Libby's Sensibly Delicious Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A healthier version of Libby's famous pumpkin pie recipe. I make this for my diet conscious friends and family members as a special treat during the holidays and they enjoy it immensely. Feel free to adjust the amount of Splenda to achieve your preferred sweetness. Ingredients:
1/3 cup splenda sugar blend for baking |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
2 large eggs |
1 (15 ounce) can libby's canned pumpkin |
1 (12 fluid ounce) can evaporated milk (regular, low fat or fat-free) or 1 2/3 cups cream |
1 unbaked 9-inch deep dish pie pastry (4-cup volume) |
whipped cream (optional) |
Directions:
1. Preheat oven to 425°F.
2. Mix Splenda Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into pie shell. Bake for 15 minutes.
7. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
8. Cool on wire rack for 2 hours.
9. Serve immediately or refrigerate. Top with whipped cream before serving.
10. Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
11. Note: For 2 shallow pies: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
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