Categories: pie
Ingredients
- 3 eggs
- 1 egg yolk
- 1/2 cup Splenda Granulated
- 1/4 cup Splenda brown sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 2 cups (1 can) pumpkin puree
- 2 Graham cracker crumb crust or whole wheat pastry for 2 8-inch single-crust pies
Directions
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Preheat oven to 425 degrees. In large bowl, combine eggs, egg yolk, and Splendas. Add salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shells. Bake for 10 minutes in preheated oven. Reduce heat to 350 degrees and bake for an additional 30 minutes or until filling is set. Makes 12 servings