Ingredients
8
8 servings
- •Pastry for a single-crust 9-inch pie
- •1 (16 ounce) can pumpkin
- •1 (12 ounce) can evaporated fat-free milk
- •3 eggs
- •⅓ cup Truvia® natural sweetener spoonable
- •1 ½ teaspoons Truvia® natural sweetener spoonable**
- •1 teaspoon vanilla
- •1 ½ teaspoons pumpkin pie spice
- •¼ teaspoon Diamond Crystal® kosher salt
- •1 tablespoon Light whipped topping
Instructions
- Preheat oven to 400 degrees F.
- Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
- Ease pastry into pan; flute and trim edge.
- Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
- Pour mixture into prepared pastry shell.
- Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
- Cool on wire rack.
- Top with whipped topping, if desired.
Related Recipes
Pumpkin Pie-Spiced Chocolate Truffles
Signature Pumpkin Pie
Simple Pumpkin Pie
Chocolate Pumpkin Pudding Pie
Individual Pumpkin Pies
Pumpkin Pie I
Real Pumpkin Pie
Pumpkin Tahini Pie
Pumpkin Pie Bites
Sugarless Pumpkin Pie I
Pumpkin Pie: Roasted Can
