No products in the cart.
The classic Libby’s recipe that has been used since our grandmother’s day – but with a twist in removing the sugar. I use Splenda as it tastes the best and works well in custards. No need to reinvent the wheel here folks. This is simple goodness at its best. Make this with a crust OR WITHOUT depending on your use. My husband does not think it is PIE unless it has crust, so for holidays I make this pie using a Pillsbury All Ready Crust and it looks super homemade. (gasp, I would never use a frozen stamped crust.)
Pumpkin Pie. To Crust or Not to Crust?
Author: Susan Maria Leach, Before & After
- 1 can Libby’s Pure Pumpkin
- 1 cup Splenda Granulated
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- Pinch salt
- 2 eggs
- One can of Carnation evaporated milk
- Preheat oven to 325 degrees. Blend pumpkin with the sweetener, cinnamon, ginger, clove, and salt. Beat in eggs, one at a time. Stir in evaporated milk. Pour into prepared pie crust OR a 9 x 13 oblong glass baking dish or a round glass pie plate and bake until custard is set near center, 30 to 35 minutes. Remove from oven and cool to room temperature. Cut and serve with a little bit of Land O Lakes Sugar Free Whipped Cream.