Saturday, November 17, 2007

Sugar Free Pumpkin Pie

Sugar Free Pumkin Pie

2 cups Murray Sugar Free Gingersnaps or Vanilla Wafers
2 tablespoons salted butter, melted
¾ cup Splenda granular
½ teaspoon table salt 1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
One 15 ounce can Libby’s 100% Pure Pumpkin (not pre mixed pumpkin pie filling)
One 12 ounce can low-fat evaporated milk (not sweetened condensed milk)

Preheat oven to 325°F. Place the cookies in a food processor and pulse with the butter until you have moist, fine crumbs. Divide the mixture and press evenly into two 8-inch pie plates. Bake 10 to 12 minutes, until the crusts just start to color. Cool on a rack while preparing the filling.

Leave the oven on at 325°F. Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk. Divide the filling between the two pie shells. 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 cook, then chill, Serve with a dollop of sugar free Cool Whip.
Makes 2 pies, each serving 8 WLS portion, Calories 113, fat 5gr, carbs 12gr, protein 3.5gr

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