Fruit sweet and sugar free - pumpkin pie

8 servings

Ingredients

Quantity Ingredient
1 Basic pie crust, bottom
1⅔ cup Canned pumpkin
½ teaspoon Salt
1¼ teaspoon Cinnamon
¼ teaspoon Ginger
⅛ teaspoon Nutmeg
⅛ teaspoon Cloves
½ teaspoon Vanilla extract
½ cup Fruit sweetener
2 Eggs
1⅔ cup Milk

Directions

CRUST

FILLING

Preheat the oven to 350 degrees. Prepare and partially bake the pie crust according to the directions. Meanwhile, prepare the pumpkin pie filling. In a medium size bowl, whisk together the pumpkin, salt, spices and vanilla. Stir in the sweetener and the eggs. When the mixture is smooth, stir in the milk. Pour the pumpkin pie mix into the partially baked crust. Bake the pumpkin pie in the preheated oven for about 1 hour on a cookie sheet placed on either the floor of a gas oven or the lowest shelf in an electric ove. Pumpkin Pie is done when the center no longer wiggles when you shake the pan. Pumpkin Pie is wonderful hot from the oven or at room temperature, or chilled. It is even more wonderful topped with whipped cream. Submitted By JANE KNOX On 03-11-95

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