Sugarless Pumpkin Pie Recipe

Ingredients <br>- 1 (15 ounce) can pumpkin puree <br>- 2 eggs <br>- ⅓ cup artificial sweetener <br>- ¼ teaspoon salt <br>- 2 ½ teaspoons pumpkin pie spice <br>- 1 ½ cups water <br>- ½ cup dry milk powder <br>- ¼ teaspoon freshly grated nutmeg <br>- 1 (9 inch) pastry for a 9 inch single crust pie <br><p></p>Directions <br>step 1: Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling. <br>step 2: Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes. <br>

Ingredients
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- ⅓ cup artificial sweetener
- ¼ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- 1 ½ cups water
- ½ cup dry milk powder
- ¼ teaspoon freshly grated nutmeg
- 1 (9 inch) pastry for a 9 inch single crust pie

Directions
step 1: Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
step 2: Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

Mastodon Share