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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific! Ingredients:
1 deep dish pie shell |
3 large eggs, beaten |
1 (15 ounce) can solid-pack pumpkin |
1 (12 ounce) can evaporated milk |
1 cup splenda granular, sugar substitute |
2 teaspoons pumpkin pie spice |
Directions:
1. Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
2. Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
3. Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
4. Cool the pumpkin pie before cutting into 8 servings.
5. Cooking time does not include time to cool.
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