1 (9 inch) pie shell
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.
1 can pumpkin puree (or use the homemade recipe below and make it fresh)
1 c skim milk
1 med banana
1 t honey or sweetener
1/8 t. cinnamon
1 pinch nutmeg
Put all ingredients into blender and whirl until smooth. You can add more milk a tablespoon at a time to reach desired consistency.
Homemade pumpkin puree
Preheat oven to 325 degrees.
Cut the pumpkin in half, stem to base.
Remove seeds and pulp (you can roast seeds if you like)
Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender or food processor.
Strain to remove any remaining stringy pieces.
Store frozen in freezer bags.
2 (15 ounce) cans 100% pure pumpkin
4 tablespoons SPLENDA® Brown Sugar Blend – divided use
1/4 cup butter or margarine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup chopped pecans, toasted
Preheat oven to 350°F (175°C)
Combine pumpkin, 3 tablespoons of the SPLENDA® Brown Sugar Blend, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook 1 to 2 minutes. Pour hot mixture into an ungreased 1 1/2-quart casserole dish. Combine remaining 1 tablespoon of the SPLENDA® Brown Sugar Blend and pecans in small bowl. Sprinkle over pumpkin.
Bake 5 to 10 minutes or until browned.