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Monday, October 7, 2019

The Best Sugar Free Pumpkin Pie

     My husband and I are both insulin-dependent diabetics but don't always like sugar-free foods.  Many of them have an aftertaste and/or just don't have the best overall taste or the texture is too off.  This pie is super delicious with no real aftertaste and the texture is slightly different than "regular" pumpkin pie but the texture is still pleasant.   Out of all the sugar free pumpkin pies I have eaten over the years, this one tastes the most like a traditional pumpkin pie!

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The Best Sugar Free Pumpkin Pie

 1 pie shell (9")
15 oz. can pumpkin puree
2 lg. eggs
3/4 c. Splenda granules or 1/4 tsp. pure stevia powder
1 can evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger

    Preheat your oven to 425 degrees.  Mix all the ingredients together and then pour into a pie shell.  


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Bake for 15 minutes then reduce the heat to 350 degrees and bake for 45 more minutes or until the center is set. 

     8 servings.  14 carbs.   

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