Home Italian Meat With Chuck, Oil Under 60 Minutes

Sugar-free Pumpkin Pie Cea-how Recipe

Ingredients

How to make it

  • Preheat oven to 425 degrees F.
  • Mix all ingredients together.
  • Pour into a pie pan, sprayed with non-stick spray.
  • Bake at 425 degrees F for 15 minutes.
  • Reduce heat to 350 degrees F and bake for another 45 minutes or until knife inserted near center comes out clean.
  • CEA-HOW Note: Each 1/6 pie serving = 1/4 protein svg + 1/3 veggie svg

Reviews & Comments 4

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  • vavskitchen 13 years ago
    hrrrmmmm how did it come out?
    Was this review helpful? Yes Flag
  • icantboilwater 15 years ago
    I am a pumpkin pie junkie going back to my childhood. Now it has to be sugar free. This looks wonderful. I will let you know how it tatse aftyer I make it.
    Was this review helpful? Yes Flag
  • celiac_ceahow_martine 15 years ago
    I cut back on the eggs and milk from the original recipe, and I used buttermilk instead of evaporated milk. It's baking now; I'll tell you tomorrow how it tastes!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great tasty pumpkin pie high5
    Was this review helpful? Yes Flag

The Cook

celiac_ceahow_martine Newcastle, OK

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  • pumpkin
  • pie
  • sugarfree
  • ceahow
  • bake

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  • 16 oz baked/roasted/canned winter squash (pumpkin, Kabocha, butternut, acorn, whatever)
  • 1 c full-fat buttermilk
  • 2 eggs
  • 1 c Splenda (or its equivalent in other non-sugar sweetener; I use 8 pkts pink sweetener)
  • pinch of salt
  • 1 t cinnamon
  • 1/4 t allspice
  • 1/4 t nutmeg
  • 1/4 t cloves
  • 1/8 t ginger
  • 1 t s.f. vanilla
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