This a delicious pumpkin pie recipe that uses splenda and a little bit of brown sugar. It’s very good and hard to tell it’s low sugar. I roast my own pie pumpkins.
How to roast pumpkins: Buying cans of pumpkin is easy but in my opinion you never know how long that pumpkin has been in the can. It is incredibly easy to raost your own. Pie pumpkins are better for baking than the ones people use for jack 0’lanterns. They are smaller, less stringy and sweeter.
To roast a pumpkin, preheat your oven to 350 degrees. Cut pumpkin in half, scrape seeds out (you save them for roasting), place pumpkin halves, cut side down on a rimmed cookie sheet covered in foil. By placing them upside down, they don’t dry out (form a crust) and they steam.Bake pumpkin for about 30 – 50 mintues, dependent on size of the pumpkin, until they are easily pierced through the skin with a fork. They sometimes look like they are collapsing. Let them cool. I scrape the pumpkin straight from the baking pan into the blender.
Here’s a tip: pour in the half and half (3/4 cup)and then place enough pumpkin that the liquid rised to the 2 3/4 cup line on the blender.
I love this recipe because it is so simple and doesn’t dirty up every dish in the house. Put all your ingredients into the blender, blend and pour.
1/2 Package pie crust
2 Cup mashed pumpkins
3/4 Cup splenda
1/3 Cup brown sugar
2 tsp cinnamom
2 tsp ground ginger
1/8 tsp ground cloves
3/4 Cup half and half
3 Large Eggs
1 tsp Vanilla
Note: You can use 1 tablesppom of premade pumpkin pie spice instead of mixing your own
Instructions : Preheat oven to 375 degrees. Fit piecrust to pie plate. Mix all ingredients in a blender, pour into pie plate. I put the pie pan on the oven rack and then fill, it keeps spills to a minimum. Bake 50 – 60 minutes or until set in the center