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Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

  • Cook Time: 3 Hours, 45 Minutes
  • Yield: 8 Servings

Pumpkin pie a la Sugar Twin

Ingredients

  • 23 c. Stevia Granulated White Sweetener
  • ¼ c. sugartwin sucralose granulated white
  • ½ tsp. salt
  • 1 ½ tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ¼ tsp. ground cloves
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 15 oz. can pumpkin
  • 1 tsp. cornstarch
  • 1 12 oz. can low fat 2% evaporated milk
  • 1 9 inch frozen unbaked deep dish pie shell

Directions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Combine Sugar Twin Granulated, salt, cinnamon, ginger and cloves.
  3. In another large mixing bowl, beat the eggs while adding in the vanilla and the spice mixture.
  4. Using a saucepan, dissolve cornstarch in 3 tbsp of evaporated milk.
  5. Stir in the pumpkin pie mix until evenly mixed, also adding the evaporated milk.
  6. Mix thoroughly, then pour into a frozen deep-dish pie crust.
  7. Bake on a cooking sheet for 15 minutes at 425 degrees Fahrenheit, then lower temperature to 350 degrees and bake another 45 minutes or until a fork comes out clean.
  8. Remove from oven and cool on a baking rack for 1-2 hours.
  9. Add whipped cream or serve with ice cream if desired.