I love fall and especially baking. One of my favorite pies is pumpkin pie, and I just put two in the oven. Of course I have to lighten them up a bit and plan to only keep one for my family, and I’ll share the other one at work.
I used fat free evaporated milk, substituted egg beaters for the eggs and Splenda for the sugar. I also used pumpkin pie spice instead of the cinnamon, ginger and cloves. I had one graham cracker crust and made another crust from scratch. We’ll see when they are done which one tastes best.
I based it on Libby’s recipe for Famous Pumpkin Pie. I shook the evaporated milk good, but it still came out a little clumpy. Any idea why?
I didn’t count the points for this, but I know it’s better than regular pumpkin pie, and tastes just as good.
| Ingredients | |
| 1 1/2 cups Splenda | 1 can (29 oz.) Libby’s 100% Pure Pumpkin |
| 3 1/2 tsps pumpkin pie spice | 2 cans fat-free evaporated milk |
| 1 cup egg beaters | 2 unbaked pie shells |
Directions:
MIX sugar, pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Honestly though, I hardly ever wait for 2 hours before I cut into it.
November 7, 2007 at 4:48 pm
This sounds delicious! I love pumpkin pie and me and my husband have already eaten one from Whole Foods. I’ll have to try your recipe.