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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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The spice combo rocks. If you wish to use Splenda instead of sugar, substitute 1/2 to 3/4 cup Splenda Granular and 1 TB molasses, for the white and brown sugars. The filling will not brown if splenda is used. Ingredients:
1 refrigerated pie crust |
1 (15 ounce) can pumpkin puree |
1/3 cup white sugar |
1/4 cup dark brown sugar |
2 tablespoons cornstarch |
1/2 teaspoon cinnamon |
1 1/2 teaspoons pumpkin pie spice |
1/8 teaspoon salt |
1/2 cup fat-free half-and-half |
1/2 cup egg substitute |
3 tablespoons heavy cream |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 400 degrees F.
2. Place pie crust in 9 pie pan, crimp edges, set aside.
3. Blend pumpkin puree, sugars, cornstarch, spices and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.
4. Pour into prepared piecrust. Bake in preheated oven for 35 to 40 minutes, or until set in the center and the crust is golden brown.
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