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Sugarless Pumpkin Pie
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Delicious sugar-free pumpkin pie with egg substitute option, featured on ThanksgivingRecipe.com.
Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 0.33000001311302 cup artificial sweetener
  • 0.25 teaspoon salt
  • 2.5 teaspoons pumpkin pie spice
  • 1.5 cups water
  • 0.5 cup dry milk powder
  • 0.25 teaspoon freshly grated nutmeg
  • 1 (9 inch) pastry for a 9 inch single crust pie
Instructions:
  • Mix together the pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk until creamy. Pour the smooth filling into an unbaked pie shell and grate fresh nutmeg over the top.
  • Bake at 425 degrees F (220 degrees C) for 13 to 15 minutes, then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 40 to 45 minutes.

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