26 April, 2012
Sugarless Pumpkin Pie
Here I go again. Another sugarless title when pumpkin naturally has a lot of sugar. If you want more of an explanation to this dilemma, go to my post on sugarless cranberry sauce. Any way I decided to still post this recipe even though I mainly just use the recipe on the can of Libby’s Pumpkin, just substituting the sugar with Somersweet Baking Blend. Someone just told me that Stevia and a product called Whey Low will work also. The challenge with sugar substitutes when it comes to custard type recipes, is sometimes they just don’t have enough body to them to thicken up the custard or pie filling. That means when they cool and you try to cut into the pie, it’s still too runny. Not with the Somersweet Baking Blend. The real draw back to this product is the price. Like they say it’s, sometimes more expensive to eat healthy rather than eat the junk food. For me it’s worth it. I love Pumpkin Pie and not just on Thanksgiving. I think I’ve already made 10 pumpkin pies this fall and it’s not even Thanksgiving yet.
I need to thank my daughter-in-law Jenette for the wonderful picture. She’s an expert at photography, so while she was here for Thanksgiving, I had her take this picture. So much better than what I can do.
So here’s my recipe:
Buy your favorite pie crust (mine is Pillsbury). Make your pie crust in the pie pan. Follow the directions on the can of Libby’s Pumpkin Pie mix substituting the Somersweet Baking Blend for the sugar. Bake as directed. Cool and top with homemade whipped cream (I substitute the sugar in this also). I know this must seem a little too simple but it’s really what I do and it turns out great every time. Enjoy.