Sugar free Pumpkin Pie
CATEGORIES
INGREDIENTS
  • Pastry for single-crust 9-inch pie
  • 1 can pumpkin
  • 1 can evaporated skim milk
  • 3 eggs
  • 18 packets Equal sweetener
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
DIRECTIONS
  1. Fit pastry into pan; trim and flute edge. Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425oF oven 15 minutes; reduce heat to 350oF and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack. Makes 8 servings.