Awesome Pumpkin Pie
Recipe from Stevia In The Raw®
The calories are trimmed down, but the flavor of this classic holiday dessert is simply awesome!
see savings2/3 cupStevia In The Raw® Bakers Bag
see savings1/4 cupSugar In The Raw®
see savings1/2 teaspoonsalt
see savings1 1/2 teaspoonsground cinnamon
see savings3/4 teaspoonground ginger
see savings1/4 teaspoonground cloves
see savings2large eggs
see savings1 teaspoonpure vanilla extract
see savings1 15 ounce canpumpkin
see savings1 teaspooncornstarch
see savings1 12 ounce canlow-fat 2% evaporated milk
see savings1unbaked 9-inch frozen prepared deep-dish pie shell
Preheat oven to 425 degrees F.
In small bowl mix Stevia In The Raw Bakers Bag, Sugar In The Raw, salt, cinnamon, ginger and cloves.
In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.
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.
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.
Serve immediately or refrigerate up to 2-3 days.
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.
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