Cooking in the Lite

This is a creamy custard pumpkin pie that avoids the sugar!

• 2 1/2 cups Pumpkin
• 4 eggs, slightly beaten
• 1 1/2 cups low fat evaporated milk
• 1/2 tsp Stevia powder
• 1/2 tsp Salt
• 1 tbs Cinnamon
• 1 tsp Ginger, ground
• 1 tsp Nutmeg
• 1/2 tsp Cloves, ground
• 1/2 tsp Lemon juice

Preheat oven to 450
Gently whisk the eggs into the pumpkin
Whisk in the low fat evaporated milk
Add all the spices and lemon juice
Using and electric mixer, blend all ingredients together until smooth
Pour into pecan crust (see below)
Bake at 450 degrees for 15 minutes
Reduce oven heat to 300 and bake 45 minutes
Cool and serve

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