Recipe: Healthier Pumpkin Pie

I know that I am through with Pumpkin Pie for awhile, however I wanted to go on record with this recipe I experimented with and offered a taste comparison at Thanksgiving between it and the traditional sugar-laden, full egg and milk version.  My son thought that my stevia pie was the traditional, but my mother could tell the difference.  That being said, it worked out great, I was very pleased and am very excited to have a healthy alternative in the future.

Enjoy!


Healthier Pumpkin Pie

2/3 c. Stevia Extract in the Raw Cup for Cup
1/4 c. Organic, natural sugar
1/2 tsp. salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup Egg Beaters
1 tsp pure vanilla extract
1 tsp cornstarch
1 (12 fl. oz.) can non-fat evaporated milk
1 (9 inch) unbaked frozen prepared deep dish pie shell (for even fewer calories consider graham crackers crumbs for the crust.


Directions:
1) Preheat oven to 425 degrees F.
2)  In small bowl mix Stevia Extract in the Raw Cup for Cup, organic sugar, salt, cinnamon, ginger, cloves.
3) In large bowl, mix Egg Beaters and vanilla, then stir in stevia spice mixture.
4) In small bowl, dissolve cornstarch in 2-3 tablespoons of evaporated milk.  Blend in pumpkin mixtre and stir in remaining evaporated milk.  Blend well.  Pour into frozen deep-dish piecrust.  Set on cookie sheet and bake at 425 degrees for 15 minutes.
5) Reduce oven to 350 degrees F and bake another 45-50 minutes or until filling is set.  Remove from oven and cool on rack for 2 hours.  Garnish with light whipped cream before serving, if desired.
6) Serve immediately or refrigerate up to 2-3 days.