As you probably know, I cook with pumpkin a lot. This has become my standard pie recipe, though...which says a lot, because I've tried a lot of them.
- One pre-made pie crust (I know, I cheat.)
- Two cups pumpkin puree (I use homemade, but I'd assume canned works too)
- 1/4 cup brown sugar (original recipe calls for 3/4 cup, and omits the following ingredient)
- 1/2 cup Splenda
- 3 eggs
- 1 tsp flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 12 oz can evaporated milk
Combine pumpkin, sugar and eggs and mix well. Add remaining ingredients and mix again.
Pour the pumpkin mixture into the pie crust and bake ten minutes at 450. Reduce heat to 350 and bake 50 more minutes, or until a knife inserted in the pie comes out clean.
With most of the sugar replaced, this is probably about as close as you'll ever get to a *healthy* pie.