Sugar Free Pumpkin Pie
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 25 minutes
•9-inch pie pastry
•16-ounce can pumpkin
•12-ounce can evaporated milk
•3 eggs
•3/4 cup artificial sweetener
•1/4 teaspoon salt
•1 teaspoon ground cinnamon*
•1/2 teaspoon ground ginger*
•1/4 teaspoon ground nutmeg*
•1/8 teaspoon ground cloves*
Preparation:
Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream.
I think that this will be delicious. My son, John, is bringing a pecan pie (be still my heart) and a pumpkin...mine will be just an extra...one that she can eat. I'm glad that my yearly physical is tomorrow, not after Thanksgiving.
This was the time of year that my Mom used to make fruitcake. It was the best time of year in the kitchen.Our meals would take a back seat this time of year...so she could do her holiday baking. My aunt would make plum pudding. The two sisters would share with each other...so we would have both fruitcake and plum pudding to choose from. I will always remember that spicy smell coming from the kitchen as the fruitcakes began their long time in the oven. They would be wrapped and saved for Christmas, when there would be special people receiving them for gifts.
I always read Truman Capote's story of "The Christmas Memory" at this time of year. Also "The Thanksgiving Visitor." It's about Truman as a little boy, who lived with his relatives and his favorite cousin Sook, who is his best friend. The narrative focuses on country life, friendship, and the joy of giving during the Christmas season, and it also gently touches on loneliness and loss.These two cohorts make fruitcakes together each year to use as gifts. It's a wonderful short story. I think anyone would enjoy it.
All this writing about fruitcake makes me want to make one today.
Balisha
7 comments:
I have lovely memories of my Mum's epic baking sessions when I was a child. This was the time of year when she started the Christmas cake. It would then be wrapped in foil and fed brandy for several weeks. Gorgoues smells! Jx
Your memories are so sweet, Balisha! My mom was a cookie maker, there were always plenty to go around to the seven of us kids. I, too, love making cookies and pies, the sky is the limit. I'll have to try your sugar free recipe. I love traditions but I never grew up around fruitcake although I had a neighbor who made it and it was a fascinating process.
XO,
Jane
So much baking in past years.
None many with me this Thanksgiving but still pumpkin pie will be baked - I love them and always wonder why I do not make them more often. Years ago at the old farmhouse I used fresh pumpkin from my pumpkins :)
Hi Balisha,
I once tried the same thing with real pumpkin. I decided, just as you did, that it was not worth the extra effort.
Have fun planning your Thanksgiving menu!
I made a pumpkin pie ONCE from scratch as well. I think that's all you need to do, then go back to buying the can of Libby's. Haha.
Ummm, I do love me some pumpkin pie...which, like you, I think is the BEST way to use pumpkin.
If your grocery store carries IDEAL sugar substitute, please give it a try. It is wonderful and I've made several desserts using it and you can't tell the difference. You will love it. It can be ordered on Amazon, I think.
Now, I wish I had a piece of that pie with my morning coffee. :))
I love love love pumpkin pie!
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