Holiday plans
OH Support Group Leader - [email protected]
Believing in yourself makes it so much easier in supporting those who need your friendship, love, and support,so Believe in yourself First.
Charlottesville, Virginia VA FFP's Meet's every 4th Sat.
1box (15 oz) Pillsbury® refrigerated pie crusts
¾ cup Splenda Granular
¼ teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
One 15-ounce cans Libby’s 100% Pure Pumpkin (not pumpkin pie filling)
One 12-ounce can low-fat evaporated milk (not sweetened condensed milk)
Whipped cream sweetened with Splenda or Reddi-wip
Preheat oven to 325° F. Line two regular pie plates with the crusts as directed on box.
Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl and blend in the pumpkin and spice mixture.
Gradually blend in the evaporated milk.
Divide the pumpkin custard filling between the two pie plates. Bake 20 to 25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cool, then chill. Serve with a dollop of Splenda sweetened whipped cream or a squirt of Reddi-wip before serving if desired.
Makes two pies, each serving 8
Full portion: Calories 113, fat 5g, carbs 12g, protein 3.5g
