Sugar Free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups pumpkin puree (I make from scratch, canned OK)5 oz evaporated milk1 tsp cinnamon1/2 tsp ground ginger1/2 tsp salt1/4 tsp ground cloves1/4 packet unflavored gelatine3/4 cup Splenda2 eggs1 frozen pie crust, thawed (9 inch)
Mix all ingredients (except crust) in a medium bowl, beat til well mixed. Pour into unbaked pie crust. Bake at 425F for 10-15 minutes until crust tips start to brown. Reduce heat to 350F and bake for 40-50 minutes until a knife inserted in the center comes out clean.
Serving Size: Serves 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user NMACRAE4.
Serving Size: Serves 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user NMACRAE4.
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 8.6 g
- Cholesterol: 63.1 mg
- Sodium: 387.7 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 3.1 g
- Protein: 6.1 g
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