Pumpkin Pie (w/Splenda & Lactose Free 2% Milk)

Ingredients

1 Keepler Ready Crust - Shortbread variety
1 egg
1 500 ml mason jar of my home canned pumpkin (includes cooked pumpkin & 1/2 tsp salt per jar - see recipe separately)
2/3 cup Splenda Low-Calorie Sweetener
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 1/4 cups Naturel Lactose Free 2% Milk

Directions

Heat oven to 425 deg. Beat egg slightly with hand beater; beat n remaining ingredients. Place pie crust on cookie sheet on oven rack. Pour in filling. Bake 15 minutes. Reduce oven temperature to 350 deg.. Bake until knife inserted into center comes out clean, 35 minutes longer. Serve with Low calorie / sugar free whipped topping.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user CARLEYCOPPER66.

Number of Servings: 8
 


Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.0

• Total Fat: 6.5 g
• Cholesterol: 29.7 mg
• Sodium: 424.2 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 0.8 g
• Protein: 4.0 g

Think this could be made without the crust?  I don't like pie crust... I guess it would be like a pumpkin pie custard?

Thats what I am thinking too :o) I will have to go back and see if I can snag more info from that website. I LOVE PUMPKIN ANYTHING this time of year ;o)

Hey Jilly -

You forgot to include your recipe for your home canned pumpkin.  How do you make that?

Hey sweetie. Its actually a snagged recipe cuz we all know I cant cook or BAKE! lol But I did find this ;o)

http://www.pickyourown.org/pumpkincanning.php

Oops my bad...didn't even see the part where it came from somewhere else!  LOL!

Thanks!

Hey Jilly - thanks for all these wonderful pumpkin recipes. I'm in the process of printing them out but don't see the recipe for your home canned pumpkin.  Can you point me in the direction of that one?

thanks!

Hey honey I just snagged it from a website and didnt even catch that. I did find this GREAT illustrated link below though :o)

http://www.pickyourown.org/pumpkincanning.php

Well shoot. LOL  Oh well.. I'll probably still try it with pure pumpkin and see how it comes out.

Thanks!