Regina
11-21-2003, 12:03 PM
SUGAR FREE PUMPKIN PIE
(2 Deep Dish pies)
INGREDIENTS:
1 ½ c. Splenda
1 tsp salt
*2 tsp ground cinnamon
*1 tsp. Ground ginger
*½ tsp ground clove
*(you may substitute 3 ½ tsp Pumpkin Pie Spice for *above)
4 large eggs, or equivalent Egg Beaters
1 large can (29 oz) Libby's 100% Pure Pumpkin
2 cans (12 oz each) evaporated skim milk
2 unbaked deep dish pie shells
DIRECTIONS:
MIX-Splenda, salt, cinnamon, ginger, and cloves in a small bowl. In a large bowl, beat eggs. (or egg beaters) Stir in pumpkin and Splenda/spice mixture. Gradually stir in evaporated milk.
POUR-into pie shells
BAKE-in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, and continue baking for another 40-50 minutes, until pies "test done".
COOL-on wire rack for 2 hours.
SERVE-at room temperature or refrigerate. Add a dollop of whipped cream, and garnish with a sprinkle of cinnamon, if desired.
SUGAR FREE WHIPPED CREAM
(not low fat!)
2 pints heavy cream
Splenda-3-4 tsp (or to taste)
½ tsp pure vanilla extract
MIX- together in a chilled metal bowl.(copper is preferred) Beat on high speed until stiff peaks form. Do not over mix! Keep refrigerated.
This recipe is
By
Nanette Catena
(2 Deep Dish pies)
INGREDIENTS:
1 ½ c. Splenda
1 tsp salt
*2 tsp ground cinnamon
*1 tsp. Ground ginger
*½ tsp ground clove
*(you may substitute 3 ½ tsp Pumpkin Pie Spice for *above)
4 large eggs, or equivalent Egg Beaters
1 large can (29 oz) Libby's 100% Pure Pumpkin
2 cans (12 oz each) evaporated skim milk
2 unbaked deep dish pie shells
DIRECTIONS:
MIX-Splenda, salt, cinnamon, ginger, and cloves in a small bowl. In a large bowl, beat eggs. (or egg beaters) Stir in pumpkin and Splenda/spice mixture. Gradually stir in evaporated milk.
POUR-into pie shells
BAKE-in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, and continue baking for another 40-50 minutes, until pies "test done".
COOL-on wire rack for 2 hours.
SERVE-at room temperature or refrigerate. Add a dollop of whipped cream, and garnish with a sprinkle of cinnamon, if desired.
SUGAR FREE WHIPPED CREAM
(not low fat!)
2 pints heavy cream
Splenda-3-4 tsp (or to taste)
½ tsp pure vanilla extract
MIX- together in a chilled metal bowl.(copper is preferred) Beat on high speed until stiff peaks form. Do not over mix! Keep refrigerated.
This recipe is
By
Nanette Catena