Pumpkin Ginger Pie

Julia Ferguson

By
@judyjellybean

I felt like a little bit of a challange today. I looked at several pumpkin pie recipes plus I knew I wanted to keep it as sugar free as possible. This is what I came up with. I didn't have any whipped topping for the picture but it is good without it.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 large
eggs
1/2 c
packed, splenda brown sugar blend
1/4 c
splenda
1 15 oz
can pumpkin puree
1/2 tsp
pumpkin pie spice
1/4 tsp
cinnamon
1 heaping tsp
crystallized ginger, chopped fine
1 12 oz
can evaporated milk
1
unbaked, deep dish pie shell

Directions Step-By-Step

1
Preheat oven, 400 degrees F.
In large mixing bowl, beat eggs, add pumpkin, both splendas and spices. Mix until throughly combined. Add evaporated milk and blend throughly.
2
Pour mixture into unbaked pie shell.
Place pumpkin filled pie shell on foil lined baking sheet. Place in preheated oven and bake for 15 minutes. Turn oven down to 350 and bake another 50 minutes or until knife inserted in center comes out clean. Cool and serve with whipped topping if desired.
3
Notes: I used a pre-made deep-dish frozen pie shell. I defrosted the pie shell before adding the pumpkin mixture. I also had more filling than would fit into the pie shell. I just poured the remaining pumpkin mixture into a custard cup and placed in the oven when I turned it down to 350.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy