Sugarless Pumpkin Pie

pumpkin pie


1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener (or equivalent)
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk


Preheat oven to 350 degrees F (175 degrees C).

Whisk egg, sweetener, and pumpkin pie spice until well blended, about 2 minutes.
Add pumpkin and milk to egg mixture, and stir until smooth.
Pour mixture into pie shell.

Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Sugar Free Custard

6 large egg yolks
1/4 cup Fruit Sweet
1/2 cup flour
2 cup skim milk
1 tsp. pure vanilla extract
1 tsp. nutmeg

In a medium saucepan, beat egg yolks and Fruit Sweet until thick and pale.

Continue to whisk as you slowly sift in the flour.

Place over low heat and gradually add milk and vanilla.

Cook, stirring constantly, until mixture has thickened to a custard consistency, about 15 minutes.

Remove from heat and pour into custard bowls, sprinkle with nutmeg.

cool completely and serve

Egg and White Bean Salad

Egg and White Bean Salad


4 hard boiled eggs
1 can white beans, rinsed and drained
3 T chopped olives
2 T diced chives
1 t Dijon mustard
hot pepper sauce to taste
1/2 t black pepper
lettuce leaves
8 slices of cucumber
1 large tomato, cut in 8 wedges
1 T lemon juice
1/4 t salt
2 t light olive oil


In a mixing bowl, coarsely chop the eggs.
Add the beans.
Spread the olives on a paper towel and blot well, then add them to mixture.
Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.
Arrange 2 lettuce leaves on each of 4 salad plates.
Mound one-fourth of the egg salad in the center of each plate. (ice cream scoop works like a charm for this)
Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil.
Add pepper to taste.
Pour the dressing over the vegetables and toss to coat.
Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad.
Serve immediately.

Bacon and Mushroom Bite-Size Quiche

bacon and mushroom quiche


8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie
5 eggs
1 2/3 cups sour cream


Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.

Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop.

Chop mushrooms, saute in butter until limp and liquid evaporates.

Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.