SugarLeaf Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.8
- Total Fat: 9.7 g
- Cholesterol: 55.5 mg
- Sodium: 294.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.5 g
- Protein: 6.2 g
View full nutritional breakdown of SugarLeaf Pumpkin Pie calories by ingredient
Introduction
Traditional Libby's Pumpkin Pie recipe made with SugarLeaf instead of sugar. Traditional Libby's Pumpkin Pie recipe made with SugarLeaf instead of sugar.Number of Servings: 8
Ingredients
-
1/4 cup SugarLeaf
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 15-oz can Libby's Pumpkin
1 12-oz can Carnation Evaporated Milk
1 9-inch unbaked pie shell
Directions
In medium sized bowl add SugarLeaf, cinnamon, ginger, cloves, salt and mix well.
In large bowl, beat eggs and add pumpkin and SugarLeaf-spice-salt mixture. Slowly stir in evaporated milk. When mixed well, pour into 9-inch pie shell.
Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F oven for 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Whipped cream topping optional.
Serving Size: Makes 8 servings
In large bowl, beat eggs and add pumpkin and SugarLeaf-spice-salt mixture. Slowly stir in evaporated milk. When mixed well, pour into 9-inch pie shell.
Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F oven for 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Whipped cream topping optional.
Serving Size: Makes 8 servings