Pumpkin Tapioca Pie- Lower Sugar Version |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Pumpkin pie, sugar free version Ingredients:
3 tablespoons dry tapioca |
1/2 cup splenda brown sugar blend |
2 teaspoons pumpkin pie spice |
2 1/4 cups almond milk, unsweetened vanilla flavor (or use 2-1/4 c low fat milk and 1 tbsp vanilla) |
2 eggs |
1/4 teaspoon salt |
1 1/2 cups unsweetened pumpkin puree |
1 unsweetened pie crust |
sugar-free whipped cream |
Directions:
1. Mix all ingredients (except pie crust and whipped cream) in pan and let stand 5 minute. Next stir ingredients well to blend together. Turn fire on low and gently stir for 1 minute, then turn heat up to medium and continue to stir until mix comes to full boil and continue stirring 5 minutes. Remove from heat and allow to cool 10-20 minutes.
2. Poor into unsweetened, pre-cooked pie crust, and refrigerate until pie filling is firm, 2-4 hours. Top with low fat, sugar-free whipped cream.
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