Pumpkin Pie
- Number of Servings: 12
Ingredients
Crust:1 cup pecan pieces (frozen)2 T melted butter2 T sugar equivalent from artificial sweetenerFilling:1 15 oz can pumpkin2 eggs2/3 cup fat free milk1/3 cup cream1 C sugar equivalent from artificial sweetener1 teaspoon dark molasses (optional)2 teaspoon cinnamon1 scant teaspoon nutmeg1/4 teaspoon ground gingerPinch cloves1/4 t salt
Preheat oven to 425 F. (important)
Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly.
Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Dump all the filling ingredients into a food processor or blender and whirl to blend. Pour into the crust.
Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.
Cool and serve with whipped cream.
Number of Servings: 12
Recipe submitted by SparkPeople user TOLLEAN.
Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly.
Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Dump all the filling ingredients into a food processor or blender and whirl to blend. Pour into the crust.
Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.
Cool and serve with whipped cream.
Number of Servings: 12
Recipe submitted by SparkPeople user TOLLEAN.
Nutritional Info Amount Per Serving
- Calories: 130.4
- Total Fat: 11.4 g
- Cholesterol: 45.2 mg
- Sodium: 84.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.2 g
- Protein: 3.1 g
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