Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | crust, single 9" | pie crust | 2 | large | eggs | 1/4 | cup | sugar | 1/4 | cup | splenda no-calorie sweetener | 2 | cups | pumpkin | 12 | fliud ounces | Fat free evaporated milk | 2 | teaspoons | Pumpkin Pie Spice | 1/2 | teaspoon | salt |
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Steps
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Sequence
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Step
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| 1 | Heat Oven to 425 | 2 | Prepare Pastry in pie pan | 3 | Beat eggs slightly with Hand beater; beat in remaining ingredients.
(with pumpkin, I use fresh. I cut it and microwave it covered with about a cup of water for appx. 15 minutes, and peel the pumpkin, and mash it.) | 4 | Place pastry-lined pie plate on oven rack; pour in filling. Bake 15 minutes | 5 | Reduce oven temp to 350.
Bake until knife inserted in center comes out clean, appx 45 minutes more. | 6 | Refrigerate pie for at least 4 hours. Refrigerate remaining pie |
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