Healthy Pumpkin Pie

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Healthy Pumpkin Pie
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Makes: 6 servings adjust
After missing last week's post due to "Thanksgiving-brain-forgetfulness" I hope to redeem myself with my AMAZING, Pulley family created and 25+ years tested, tried and true, BEST sugar-free, HEALTHY Pumpkin Pie Recipe!! ENJOY!!

Directions

Ingredients

  • 20 ounces Canned Pumpkin, approx 1 small can, or a little over half a large can)
  • 1 can Fat-Free Evaporated Milk, 12 oz
  • 3 Eggs

Step 1

Beat well in bowl.

Ingredients

  • 1 cup Granulated Sugar Substitute
  • 1⁄2 teaspoon Salt
  • 1 teaspoon Ground Ginger
  • 1⁄2 teaspoon Ground Cinnamon
  • 1⁄4 teaspoon Ground Ginger
  • 1⁄8 teaspoon Ground Cloves

Step 2

Add ingredients and Combine together well.

Ingredients

  • Sugar-Free Pie Crust

Step 3

In your favorite pie crust recipe (one that contains no sugar) Pour mixture into pie shell.
 

Step 4

Bake in pre-heated 425 degree oven for 15 minutes. Reduce heat to 350 degrees, and bake for approximately 40-50 minutes, or until knife inserted near center comes out clean. Cool on wire rack. Will keep in fridge for 2-3 days.
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