EWWK: Low Sugar Pumpkin Pie


1 can (15-ounce) Pumpkin Puree
3 eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon salt
6 tablespoons Swerve (erythritol) + 6 tablespoon sugar
2 tablespoons cornstarch
1 (12-ounce) can skim evaporated milk


Preheat the oven to 325 degrees. Spray a pie pan with nonstick cooking spray and set aside.

In a large bowl combine all of the ingredients and blend for 1-2 minutes until well blended. Pour into the pie pan. Bake for 55 minutes or until a cake tester comes out clean.

Yield: 8 Servings
Nutrition Breakdown: Calories 110, Fat 2g (0.5g Saturated fat), Cholesterol 85mg, Sodium 150mg, Carbohydrate 27g, Fiber 2g, Protein 6g
Diabetes Exchange Values: 1 Vegetable 1 ½ Other Carbohydrate