Tuesday, November 23, 2010

Pumpkin Pie

My family had a pie night last week and I made a sugarless pumpkin pie and was really impressed with how it turned out! I was nervous about it but it was good. Here's the recipe.

What you need....

3/4 cup whole-wheat flour
1/2 cup old-fashioned oats, finely ground (I just did 1 & 1/4 cup ground oats. I didn't have wheat flour)
2 teaspoons Truvia
1/2 teaspoon salt
1/3 cup cold butter, cut into small pieces
2 teaspoons honey
2 to 3 tablespoons very cold water
COMBINE flour, ground oats, sweetener and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together. SHAPE dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper; roll out dough to 1/8-inch thickness. DO NOT ROLL TOO THIN, IT WILL BURN. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.


3/4 cup sweetener
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Fat Free Evaporated Milk
Fat Free Whipped cream or topping (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell.
BAKE in preheated 425ºF. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.
The crust was the hardest part. I did mine too thin so it burned the top, and I am not good at crimping so it wasn't the prettiest. But it tasted so good!

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