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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From the WLS community at LiveJournal. Ingredients:
3/4 cup splenda granular |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 dash ground nutmeg |
1 dash ground allspice |
1/4 teaspoon ground cloves |
2 large eggs |
1 (15 ounce) can unsweetened pumpkin puree |
1 (12 ounce) can evaporated milk |
1 unbaked 9-inch deep dish pie pastry |
whipped cream (optional) |
Directions:
1. Mix Splenda, salt, cinnamon, ginger, nutmeg, allspice and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and Splenda-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
2. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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