Lee's Sugar-Free Pumpkin Pie shared by Author Nancy Lee Badger

Lee Lampe Puzzo was my cousin. She was also my Maid-of-Honor many moon's ago. She passed away in 2018 but her memory lives on every time I make her yummy pumpkin pie. Diabetics must watch their sugar intake while still eating a healthy 'sweet' dessert, and this hits the spot! Give it a try and you will find that you really do not miss the added sugar at all. 

Lee's Sugar-Free Pumpkin Pie 💘

Preheat oven to 425 degrees F (you will need to turn down the heat part way through baking)

Pastry for 9 inch pie (I use a frozen pie shell)

3/4 cup artificial sweetener like Splenda (Lee suggested 18 packets of Equal)

15 oz. can Libby's Pumpkin

12 oz. can Evaporated Skim Milk or 2% Evaporated Milk (I can never find skim)

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

3 eggs, beaten

aluminum foil

💘Mix all ingredients and pour into a pie shell. Place pie pan on a cookie sheet with edges in case it spills over. Cover edges with three strips of two inch wide foil to prevent burning. Bake at 425 degrees F for 15 MINUTES. Reduce heat to 350 degrees and bake for 40-45 minutes or until there is no wobble and an inserted knife comes out clean. Move to a rack and cool. Cover and refrigerate.💘

Slices can be heated in a microwave for about 20 seconds. Serve with sugar-free Cool-whip.  

This pie contains protein, calcium, fruit and is a healthy alternative to sugary desserts. Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

💘For a quick, romantic, hot, and adventurous story, in time for Valentine's Day, consider this book set in New York City and Long Island (where Lee & I grew up!)💘

Blurb: A starry-eyed romantic grows up fast when the man of her TV dreams comes to town. Lust, and secret glances, start to heat amid an enraged father and a kidnapped child.

💘Available in digital & PRINT💘

Find all Buy Links HERE