Dessert

Pumpkin Pie (w/Splenda and Lactose Free 2% Milk) is for Dessert.

Pumpkin Pie (w/Splenda and Lactose Free 2% Milk) takes 15 minutes to prepare.

Pumpkin Pie (w/Splenda and Lactose Free 2% Milk) takes 50 minutes to cook.

Pumpkin Pie (w/Splenda and Lactose Free 2% Milk) makes 8 servings.

The ingredients for Pumpkin Pie (w/Splenda and Lactose Free 2% Milk) are:

1 Keepler Ready Crust - Shortbread variety
1 egg
1 500 ml mason jar of my home canned pumpkin (includes cooked pumpkin & 1/2 tsp salt per jar - see recipe separately)
2/3 cup Splenda Low-Calorie Sweetener
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 1/4 cups Naturel Lactose Free 2% Milk

Here is how you make Pumpkin Pie (w/Splenda and Lactose Free 2% Milk):

Heat oven to 425 deg. Beat egg slightly with hand beater; beat n remaining ingredients. Place pie crust on cookie sheet on oven rack. Pour in filling. Bake 15 minutes. Reduce oven temperature to 350 deg.. Bake until knife inserted into center comes out clean, 35 minutes longer. Serve with Low calorie / sugar free whipped topping.Serves 8Number of Servings: 8Recipe submitted by SparkPeople user CARLEYCOPPER66.

The nutritional information for Pumpkin Pie (w/Splenda and Lactose Free 2% Milk) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.0

• Total Fat: 6.5 g
• Cholesterol: 29.7 mg
• Sodium: 424.2 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 0.8 g
• Protein: 4.0 g