Sugar Free Pumpkin Pie
We were not raised to eat pumpkin anything, not pumpkin pie, or cake, pudding or cookies. We might have carved up a few, but not many. So I don’t really have any special pumpkin anything.
About 10 years ago I did do a creation just for a table decoration.
I bought a cute little pumpkin, cut the top off, cleaned out the seeds and baked it. Then I filled it with a recipe of pumpkin pie filling. It was cute and surprisingly tasty.
I did not find the pie recipe that I used, but did find a no sugar recipe you should like.
• 2 cups canned pumpkin
• 2 eggs
• 1 cup skim milk
• 1 teaspoon cinnamon
• 1 teaspoon sugar
• artificial sweetener to taste.
Directions: Beat eggs and combine with sweetener. Add scalded skim milk and mix well. Add spices, mix well and pour into an 8 inch pie plate. Bake on 350 degrees F. for 50-60 minutes or until a knife inserted into the center comes out clean. Chill and cut into servings.
The late Louise Bach
Sounds Gooder’n Syrup. Von