Now, not only is my dad a diabetic, but my mother was diagnosed last week. So, it's more important than ever that I come up with sugar free alternatives in the dessert department. I've taken a recipe traditionally made with lots of sugar and changed it to suit our dietary needs.
Irvine’s Traditional Pumpkin PieAs an added bonus, if you're watching your weight (like me) this pie will meet the low fat, low sugar test. If your diet is super strict, pass on the whipped cream topping.
Prep Time: 35 minutes, Cooking Time: 45 to 50 minutes
Yield: 2 pies
1 can (28 oz) pure pumpkin
1/2 cup Splenda brown sugar
1 1/4 cup Splenda granular
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp pumpkin spice
1/2 tsp salt
1 1/2 cup (approx 1 can) fat free evaporated milk
2 (9-inch) unbaked home-made or frozen deep dish pie shell
Beat eggs lightly in medium bowl. Add pure pumpkin, Splenda, cinnamon, nutmeg, pumpkin spice and salt - mix on low until well combined. Blend in milk. Pour filling in pie shells. I'd recommend having some tart shells on hand, we had enough filling left over to fill 12 tart shells. These are a big hit with our kids — they really like the "mini-pies!"
Bake at 425ºF for 15 minutes. Reduce oven temperature to 350ºF and continue baking 30-35 minutes longer or until knife inserted in center comes out clean. Cool. Serve topped with whipped cream made with Splenda instead of sugar.
Happy Thanksgiving, whenever you celebrate it.— Linda