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Pumpkin Pie - Sugar Free
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Pumpkin Pie - Sugar Free

1 Hour 10 Minutes
1 Hr 10 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 can (15 oz.) pumpkin
1 can (12 oz.) fat free evaporated milk
5 tablespoons Splenda (Equal or NutraSweet artificial sweeteners may be used)
3 large eggs
2 teaspoon s pumpkin pie spice
1/2 cup biscuit mix
1 teaspoon vanilla extract
2 heaping tablespoons +/- Cool Whip Sugar Free for topping each slice
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Let's Make It
1
Preheat oven to 350 F. Blend all ingredients and beat with mixer for full 2 minutes.
2
Pour into 9-inch pie pan which has been lightly sprayed with non-stick buttery flavored cooking spray.
3
Bake for 50 minutes or until center is puffed up. Let cool for considerable time before slicing.
4
Serve with Cool Whip Sugar Free or Fat Free/ Sugar Free whipped topping. Or whip regular cream and sweeten with Splenda & 1 tsp. vanilla. Store leftovers in refrigerator with plastic film over top.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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