Fresh Pumpkin Pie

It's that time of the year - Fresh Pumpkin Pie Recipe - low fat/low sugar ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Step 1: Cut pumpkin (they are marked Pumpkin pie pumpkin) in half. Scoop out the seeds. Bake cut side down at 350 degrees for one hour. Step 2: Combine 2 cups baked and cooled pumpkin, 1 1/2 cups fat free evaporated milk, 2 eggs, 1/4 plus 2 tsp Splenda Brown sugar blend, (or Sugar Twin brown sugar to equal 3/4 cup regular brown sugar), 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp. ground cloves (or 1 Tbs. pumpkin pie spice). Blend in blender or mix well in bowl. Step 3: Pour into 9" pie crust and bake for 1 hour (or until knife inserted comes out clean) Let cool and enjoy! I double the recipe and use 3 deep dish pie crust to make 3 pies, since the entire family loves them.

Oooh! Jan, this one is getting printed right away and going straight into my keeper file. This year I didn't get pumpkins growing soon enough to use it but I will do better next year and look forward to a real, fresh pumpkin pie next autumn. Nummy! Thank you! Molly

Could you use canned pumpkin instead?

Yes, it'll have a slightly different taste, but I've done it and it works very well.

Thank you! Sounds delicious....I know what I am taking to families for Thanksgiving.