Low Sugar Pumpkin Pie

Submitted by Chef TJ 13

"I have modified my Mom's Pumpkin Pie recipe to make it WLS friendly.... I promise you'll never be able to tell its low in sugar!"

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 pie
• Serves: 8

ingredients

• 1 Pillsbury ready made pie dough
• 1 cup Libby's canned pumpkin
• 6 tablespoons Splenda Sugar Blend for Baking
• 1 tablespoon flour (heaping)
• 1⁄4 teaspoon salt
• 1 teaspoon cinnamon
• 3 eggs, well beaten
• 1 1⁄2 cups skim milk

directions

1. Mix all except milk. Add milk and mix. Bake at 450' for 10 minutes, then at 350' for 40 minutes. When knife comes out clean, pie is done --
2. Optional: Top with a dollop of Sugar Free Cool Whip.

Reviews

[JumpUp]

Disappointed that this is called "Low Sugar" when it contains Splenda. I am still looking for a truly 'low sugar' pumpkin recipe, since I will not eat artificial sweeteners and I think most desserts taste too sweet anyway. I'm sure this one is just fine, it's just not one I'm going to make.