Ingredients
Pastry for single-crust 9-inch pie
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated fat-free milk
3 eggs
1⁄3 cup + 1 1⁄2 tsp of zero-calorie Truvía® Natural Sweetener Spoonable***
1 tsp vanilla
11⁄2 tsp pumpkin spice
1⁄4 tsp Diamond Crystal® kosher salt
Light whipped topping (optional)
Directions
Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
Ease pastry into pan; flute and trim edge.
Mix pumpkin, evaporated milk and eggs on medium speed until well blended; add additional ingredients; mix well.
Pour mixture into prepared pastry shell.
Bake at 400° F for 35–40 minutes or until knife inserted into center comes out clean.
Cool on wire rack.
Top with whipped topping, if desired.
*This pumpkin pie has 180 calories and 1 grams of sugar per serving as compared to 260 calories and 22 grams of sugar per serving in the full-sugar version.
**Erythritol value may vary based on your choice of sweetener
