Post by JJ Judkins on Dec 31, 2005 20:09:07 GMT -6
Pumpkin Pie With Splenda
1 14 oz (398 ml) can pumpkin
1 1/4 c Skim milk
2 Eggs
3/4 c Splenda low cal sweetener
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1/8 ts Cloves
1 Deep 9 inch unbaked pie shell
Mix all filling ingredients until smooth. Pour into shell. Bake at
425 for 15 min then reduce to 350 for 30 min or longer until knife
inserted comes out clean.
Just Vegetable Recipes:
1 14 oz (398 ml) can pumpkin
1 1/4 c Skim milk
2 Eggs
3/4 c Splenda low cal sweetener
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1/8 ts Cloves
1 Deep 9 inch unbaked pie shell
Mix all filling ingredients until smooth. Pour into shell. Bake at
425 for 15 min then reduce to 350 for 30 min or longer until knife
inserted comes out clean.
Just Vegetable Recipes: