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.
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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.

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