Monday, November 25, 2013

Sugar Free Pumpkin Pie


1- 15oz can of solid packed pumpkin
1 cup of evaporated milk
1/2 cup cold water
2 eggs
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup splenda
1 frozen unbaked pie shell

To make:

Preheat oven to 350 degrees. Mix all ingredients until well blended. Pour into pie crust and bake for 50 minutes. Allow to completely cool before refrigerating.

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