Awesome Pumpkin Pie
|2/3||cup Stevia In The Raw® Bakers Bag|
|1/4||cup Sugar In The Raw®|
|1 ½||teaspoons ground cinnamon|
|3/4||teaspoon ground ginger|
|1/4||teaspoon ground cloves|
|1||teaspoon pure vanilla extract|
|1||(15 ounce) can pumpkin|
|1||1 teaspoon cornstarch|
|1||(12 fluid ounce) can low-fat 2% evaporated milk|
|1||unbaked 9-inch frozen prepared deep-dish pie shell|
Preheat oven to 425° F.
In small bowl mix Stevia In The Raw® Bakers Bag, Sugar In The Raw®, salt, cinnamon, ginger and cloves.
In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.
In small bowl dissolve cornstarch in 2-3 tablespoons of evaporated milk. Blend in pumpkin mixture and stir in remaining evaporated milk. Blend well. Pour into frozen deep-dish pie crust. Set on cookie sheet and bake at 425° F for 15 minutes.
Reduce oven to 350° F and bake another 45-50 minutes or until filling is set. Remove from oven and cool on rack for 2 hours. Garnish with light whipped cream before serving.
Serve immediately or refrigerate up to 2-3 days.
Note: You can make the pie batter ahead and freeze it up to one month. Defrost in refrigerator. Pour into pie shell and bake on cookie sheet.
Per Serving: 200 calories, 8g fat, 6g protein, 28g carbohydrate, 3g dietary fiber, 310mg sodium, 60mg cholesterol.