Sugar free Pumpkin PieSubmitted by: MRS.DR.SHOT
IntroductionMake your holiday more enjoyable with this healthy pumpkin pie recipe Make your holiday more enjoyable with this healthy pumpkin pie recipe
1 15 oz can pumpkin (about 1 3/4 cups)
8 ounces skim milk or low-fat soymilk (has a slight taste)
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
3/4 cup Splenda sugar substitute
pumpkin pie spice
2 egg whites, for the crust
Mix pumpkin, milk, and egg whites until smooth.
Gradually stir in Splenda (1/4 cup at a time).
Add the pumpkin pie spice; taste and add more if need be.
Pour into crust** and spread evenly.
Bake in the oven for 15 minutes then reduce the temperature to 350Â°F and bake for another 45 minutes (may vary depending on ovens).
Let cool and serve your favorite way.
**To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350Â°F for about 5 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user MRS.DR.SHOT.