Pumpkin Pie (w/Splenda & Lactose Free 2% Milk)

Name: Pumpkin Pie (w/Splenda & Lactose Free 2% Milk) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 1 Keepler Ready Crust - Shortbread variety; 1 egg; 1 500 ml mason jar of my home canned pumpkin (includes cooked pumpkin & 1/2 tsp salt per jar - see recipe separately); 2/3 cup Splenda Low-Calorie Sweetener; 3/4 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp ground cloves; 1 1/4 cups Naturel Lactose Free 2% Milk

(2)

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 8

Ingredients

1 Keepler Ready Crust - Shortbread variety1 egg1 500 ml mason jar of my home canned pumpkin (includes cooked pumpkin & 1/2 tsp salt per jar - see recipe separately)2/3 cup Splenda Low-Calorie Sweetener3/4 tsp cinnamon1/2 tsp ginger1/4 tsp ground cloves1 1/4 cups Naturel Lactose Free 2% Milk

Directions

Heat oven to 425 deg. Beat egg slightly with hand beater; beat n remaining ingredients. Place pie crust on cookie sheet on oven rack. Pour in filling. Bake 15 minutes. Reduce oven temperature to 350 deg.. Bake until knife inserted into center comes out clean, 35 minutes longer. Serve with Low calorie / sugar free whipped topping.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user CARLEYCOPPER66.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 133.0
Total Fat: 6.5 g
Cholesterol: 29.7 mg
Sodium: 424.2 mg
Total Carbs: 20.7 g
Dietary Fiber: 0.8 g
Protein: 4.0 g

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Member Reviews

KATHYJO56
It tastes so much better than it tastes - 1/7/21
MUSICNUT
So tasty! - 12/30/20