Recipe by Mona M.
"This is a reduced-fat and very low sugar pumpkin pie that my diabetic husband loves. It has a nice texture and isn't too sweet. Those who prefer a sweeter-tasting pie may want to increase the amount of sugar substitute blend that's used. Remember the brown sugar blend does have sugar, so diabetics will need to watch how much is added."
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prepared 9-inch single pie crust
liquid egg substitute
granular sucralose sweetener (such as Splenda®)
granular sucralose sweetener with brown sugar (Such as Splenda® Brown Sugar Blend)
pumpkin pie spice
1 (15 ounce) can
1 (12 fluid ounce) can
fat-free evaporated milk
This recipe turned out really well for me. I used liquid egg whites, but I did use regular sugar, as I didn't have any substitute on hand. I used about 1/3 cup white sugar and 1/2 cup brown sugar. I made my own spice blend of cinnamon, ginger, nutmeg, mace, and I forgot the cloves, but it still turned out great!
Warning: when I mixed it up, I thought it was too runny. In fact it made too much mix and I had to dump some of it out so it would fit in the pie pan. I may try cutting back on the evaporated milk (maybe using 1/2 the can) next time. It baked well, though: I did the first 30 minutes uncovered, then draped a piece of foil over it. I think I ended up cooking it another 30 minutes before I took it out. It still wasn't quite set, but it set while it rested. My pie crust was a standard recipe that I use for all of my pies (I got it from The Pioneer Woman's blog, her Pam's Pie Tutorial).
* Percent Daily Values are based on a 2,000 calorie diet.
Mona's Lighter Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 75
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