Sugar-Free Pumpkin Pie
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A home-kitchen version of sugar-free pumpkin pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 1/2 c. canned pumpkin
- 1 tsp. vanilla
- 1 1/2 c. evaporated milk
- 1/2 tsp. grated orange rind
- 1 egg
- 1 (9-inch) unbaked pie crust
- sugar substitute equivalent to 1/2 c. sugar
Method
Combine the sweetener and spices.
Stir in the pumpkin, add vanilla, evaporated milk, orange rind and egg.
Beat with an electric mixer until smooth. Pour into pie crust and bake at 450° for 10 minutes.
Reduce the oven to 325° and bake until a knife inserted in the center comes out clean, approximately 45 minutes. Yields 8 servings.
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