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About Us
Recipe of the Month
Holiday Meals
Appetizers and Snacks
Main Dishes
Salads
Side Dishes
Soups
Desserts
Kid Pleasers
Diabetic Recipes
Glycemic Index Recipes
Post A Recipe
Other Resources
Diet and Nutrition Articles
Click here for more holiday recipes
Click on the Christmas Ornament for a printer friendly version!
INGREDIENTS:
9" deep dish pie crust
3/4 cup Splenda-type sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspooon ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
15-ounce can pumpkin pie filling
12-oz. can evaporated milk
2 eggs
9" deep dish pie crust
3/4 cup Splenda-type sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspooon ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
15-ounce can pumpkin pie filling
12-oz. can evaporated milk
2 eggs
DIRECTIONS:
1. Mix sweetener, salt, cinnamon, ginger, cloves and nutmeg in medium-sized bowl.
2. In a large bowl, beat the eggs, then add pumpkin mixture and mix well. Add spices-sweetener mixture. Gradually add evaporated milk and stir or whisk until well mixed.
3. Pour into pie shell and bake for 15 minutes at 425, then reduce heat to 350 and bake for 45 minutes, or until knife inserted in center comes out clean.
1. Mix sweetener, salt, cinnamon, ginger, cloves and nutmeg in medium-sized bowl.
2. In a large bowl, beat the eggs, then add pumpkin mixture and mix well. Add spices-sweetener mixture. Gradually add evaporated milk and stir or whisk until well mixed.
3. Pour into pie shell and bake for 15 minutes at 425, then reduce heat to 350 and bake for 45 minutes, or until knife inserted in center comes out clean.
Click on the Christmas Ornament for a printer friendly version!
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