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| Mona's Lighter Pumpkin Pie |
"This is a reduced-fats and really low sugar pumpkin pie that my diabetic husband loves. It has a pleasing texture and is not too sweet. Those who opt for a sweeter-tasting pie may additionally need to boom the quantity of sugar replacement blend that's used. Remember the brown sugar mixture does have sugar, so diabetics will want to observe how a good deal is delivered."
Ingredients :
- 1 prepared nine-inch single pie crust
- 1/2 cup liquid egg replacement
- 1/four cup granular sucralose sweetener (including Splenda®)
- 1/four cup granular sucralose sweetener with brown sugar (Such as Splenda® Brown Sugar Blend)
- 1 tablespoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can fats-free evaporated milk
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 55M |
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- Preheat oven to four hundred degrees F (2 hundred degrees C). Fit the pie crust into a 9-inch pie dish.
- In a bowl, whisk the egg alternative, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice till well blended. Whisk inside the pumpkin puree and evaporated milk until easy. Pour the filling into the pie shell.
- Bake inside the preheated oven till the pie filling is ready within the middle, about 40 minutes.
Notes :
- Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it evenly, and make easy-up simpler.
All recipes with this dish will help you get a new and positive cooking experience in your kitchen and create healthier and more delicious food options. No matter the event, be it a dinner party or just a snack for yourself, it's easy to locate pure food recipes that are ideal for you. If this Mona's Lighter Pumpkin Pie recipe fits your family's style, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!
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