Low-sugar Pumpkin Pie
- Number of Servings: 8
Ingredients
Unbaked Pie Crust of your choice, for 9-in. pie.1/4 cup organic evaporated cane juice sugar3 tbsp Truvia (or 12 packets)1/2 tsp salt1 tbsp ground cinnamon2 tsp ground cloves1 tsp ground nutmeg1 tsp ground ginger1 15oz can of pure pumpkin puree2 large eggs1 13oz can of evaporated milk
Mix sugar, truvia, salt and spices in a small bowl. In a large bowl, wisk the pumpkin and eggs together until well mixed. Stir in the sugar/spice mixture. Slowly stir in the evaporated milk.
Pour into unbaked 9in pie shell. Bake at 425 degrees for 10 min. Reduce oven temperature to 350 degrees and bake for an additional 40-50 minutes. Pie is done when a knife inserted in center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MELCOOKS.
Pour into unbaked 9in pie shell. Bake at 425 degrees for 10 min. Reduce oven temperature to 350 degrees and bake for an additional 40-50 minutes. Pie is done when a knife inserted in center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MELCOOKS.
Nutritional Info Amount Per Serving
- Calories: 125.1
- Total Fat: 5.1 g
- Cholesterol: 66.5 mg
- Sodium: 359.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.9 g
- Protein: 5.7 g
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