Awesome Pumpkin Pie

The calories are trimmed down, but the flavor of this classic holiday dessert is simply awesome!



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savings in
 
Ingredients
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    2/3  cup 
    Stevia In The Raw® Bakers Bag
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    1/4  cup 
    Sugar In The Raw®
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    1/2  teaspoon 
    salt
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    1 1/2  teaspoons 
    ground cinnamon
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    3/4  teaspoon 
    ground ginger
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    1/4  teaspoon 
    ground cloves
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    2   
    large eggs
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    1   teaspoon 
    pure vanilla extract
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    1  15  ounce can 
    pumpkin
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    1   teaspoon 
    cornstarch
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    1  12  ounce can 
    low-fat 2% evaporated milk
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    1   
    unbaked 9-inch frozen prepared deep-dish pie shell

Directions
1.
Preheat oven to 425 degrees F.
2.
In small bowl mix Stevia In The Raw Bakers Bag, Sugar In The Raw, salt, cinnamon, ginger and cloves.
3.
In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.
4.
In small bowl dissolve cornstarch in 2-3 tablespoons of evaporated milk. Blend in pumpkin mixture and stir in remaining evaporated milk. Blend well. Pour into frozen deep-dish piecrust. Set on cookie sheet and bake at 425 degrees F for 15 minutes.
5.
Reduce oven to 350 degrees F and bake another 45-50 minutes or until filling is set. Remove from oven and cool on rack for 2 hours. Garnish with light whipped cream before serving.
6.
Serve immediately or refrigerate up to 2-3 days.
Note:

1.
You can make the pie batter ahead and freeze it up to one month. Defrost in refrigerator. Pour into pie shell and bake on cookie sheet.
Nutrition information
Per Serving: cal. (kcal) 200, Fat, total (g) 8, chol. (mg) 60, carb. (g) 28, fiber (g) 3, pro. (g) 6, sodium (mg) 310, Percent Daily Values are based on a 2,000 calorie diet
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