Splenda Squash Pie

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Splenda Squash Pie

 

INGREDIENTS:

• Crust:

• 1 1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 1 Tablespoon Splenda

• 1/4 cup vegetable oil

• 3 Tablespoons COLD milk

 

•Filling

• 1/4 cup Splenda

• 1/4 cup Carnation Instant Non-Fat Milk

• 1 teaspoon ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cinnamon

• 1/4 teaspoon salt

• 1  (15 oz) can pumpkin

• 2 eggs (beaten, separately, one at a time)

• 1 can Carnation (12 oz) Evaporated Milk

 

•  METHOD:

Preheat oven to 375. Crust: In 9 " glass pie plate, place flour, salt &

Splenda. Mix well. Pour in vegetable oil and cold milk. Stir all

together with a fork, until a ball forms, making sure ingredients are

well mixed. Press crust into place in pan with fingers. Flute edges. For

 

Filling: Combine Splenda, Carnation Instant milk, and spices. Add Squash

and Mix well. Add beaten eggs to Evaporated Milk. Beat well, and then

Mix well into the squash mixture. Pour into Pie Crust. Bake at 375 for

approximately 45 minutes or a little more. A custard based pie is done

when the middle is still slightly " wobbly " . A knife, inserted in the

filling near the EDGE of the pie, will come out clean.  

 

Number of servings: 8