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Josie-Lynn's Splenda Squash Pie

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Submitted by: Josie-Lynn Belmont

 

This pumpkin pie will become a favorite at your holiday table.
 

Ingredients

  • Crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 Tablespoon Splenda
  • 1/4 cup vegetable oil
  • 3 Tablespoons COLD milk
  • 1/4 cup Splenda
  • 1/4 cup Carnation Instant Non-Fat Milk
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 (15 oz) can pumpkin
  • 2 eggs (beaten, separately, one at a time)
  • 1 can Carnation (12 oz) Evaporated Milk

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Method

Preheat oven to 375. Crust: In 9" glass pie plate, place flour, salt & Splenda. Mix well. Pour in vegetable oil and cold milk. Stir all together with a fork, until a ball forms, making sure ingredients are well mixed. Press crust into place in pan with fingers. Flute edges. For Filling: Combine Splenda, Carnation Instant milk, and spices. Add Squash and Mix well. Add beaten eggs to Evaporated Milk. Beat well, and then Mix well into the squash mixture. Pour into Pie Crust. Bake at 375 for approximately 45 minutes or a little more. A custard based pie is done when the middle is still slightly "wobbly". A knife, inserted in the filling near the EDGE of the pie, will come out clean.

 

Notes:

 

Number of Servings: 8

 

Submitted by: Josie-Lynn Belmont ()

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