Monday, October 12, 2009

Sugar Free Pumpkin Pie

We had hoped to make it to Hershey, Pennsylvania this past weekend for one of the "greatest car shows in North America," but it just didn't work out. Between juggling kids and work schedules, it just wasn't in the stars this year. Maybe a good thing though, we heard the weather was pretty nasty ... with winds up to 45-50 mph on Wednesday and the threat of rain on Thursday and Friday!

As it turns out, it worked out well for two reasons: we were able to proof Michael's new print, "Marauders of Woodward" (now available on our website) and it was Canadian Thanksgiving. In North America we share many, many holidays, Thanksgiving being one of them, but for some reason, we celebrate ours a month earlier. Although I do all the cooking, I love turkey and pumpkin pie, so it's not that big of a hardship.

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 Pie
Prep Time: 35 minutes, Cooking Time: 45 to 50 minutes
Yield: 2 pies

4 eggs
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.
 As 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.

Happy Thanksgiving, whenever you celebrate it.— Linda

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