- Canned Pumpkin.
- Pumpkin Pie Spice.
- Truvia Sweetener.
- Evaporated Milk.
Directions: 1. Mix 15oz. can pumpkin, 1 ½ tsp. pumpkin pie spice and truvia sweetener to taste. Add two beaten eggs and 12 oz. can fat free evaporated milk. 2. Divide mixture between Pyrex custard dishes. 3.Bake in pre-heated 425 degrees oven for 15 minutes; reduce heat to 350 degrees and bake until knife in center comes out clean, about 40 minutes. Makes about eight ¾ cup servings.
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Other Low Calorie
Low Carb Pumpkin Pie Options: Sugar Free Pie Sampler by Chatila’s Three
9″ Pies! – save up to 50% – Shop Now and Save.
Libby’s 100% Pure Pumpkin Cans.
Shop Now and Save Libby’s 100% Pure Pumpkin 3 PK 29oz. Cans.