Ingredients for Sweet Spot Sugar Free Pumpkin Pie
- Pie Pastry
- 1 (15 ounce) can pumpkin puree
- Fat Free Evaporated Milk
- 2 large eggs
- Artificial Sweetener
- Vanilla
- 1 teaspoon ground cinnamon
- Ground Ginger
- Ground Nutmeg
- 1/4 teaspoon salt
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How to Make Sweet Spot Sugar Free Pumpkin Pie
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out pre-made pie crust to a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides.
- Trim and crimp the edges of the crust. Prick the bottom of the crust with a fork to prevent bubbling.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar substitute, pumpkin pie spice, cinnamon, ginger, and salt until smooth and well combined.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake for 35-40 minutes, or until a knife inserted near the center comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
12g
Carbs
6g
