The best delicious Low-fat, Low-sugar Pumpkin Pies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-fat, Low-sugar Pumpkin Pies recipe today!
Hello my friends, this Low-fat, Low-sugar Pumpkin Pies recipe will not disappoint, I promise! Made with simple ingredients, our Low-fat, Low-sugar Pumpkin Pies is amazingly delicious, and addictive, everyone will be asking for more Low-fat, Low-sugar Pumpkin Pies.
What Makes This Low-fat, Low-sugar Pumpkin Pies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Low-fat, Low-sugar Pumpkin Pies.
Ready to make this Low-fat, Low-sugar Pumpkin Pies Recipe? Let’s do it!
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2 Frozen or refrigerated 9″
-pie crusts
(or one 9″ deep-dish pie
-crust)
1 pk Frozen Egg Scramblers – (4
-oz); thawed
1 cn Solid-pack pumpkin; (16 oz)
1/3 c Granular corn fructose
(available at health-food
-stores)
2 Envelopes Sweet ‘N Low brown
-sugar substitute
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves; optional
1 cn Evaporated skim milk -; (12
-oz)
Preheat oven to 425 degrees. If using frozen pie crusts in foil pans,
preheat an insulated baking sheet. Prick pie shells with fork. Using a wire
whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in
pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin
mixture. In order given, whisk in salt, cinnamon, ginger, cloves and
evaporated skim milk. Pour mixture into pie shells. Place pies on baking
sheet; bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30
to 35 minutes longer, or until tops are golden brown and a knife inserted
into the center comes out clean. Let cool on wire rack. Yield: 2 regular
(9-inch) pies or 1 deep-dish (9-inch) pie.
Yields
1 servings
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