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pumpkin ginger pie

(3 ratings)
judyjellybean avatar
Recipe by
Julia Ferguson
@judyjellybean
Greenwood, IN

I felt like a little bit of a challange today. I looked at several pumpkin pie recipes plus I knew I wanted to keep it as sugar free as possible. This is what I came up with. I didn't have any whipped topping for the picture but it is good without it.

(3 ratings)
yield 6 -8
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For pumpkin ginger pie

  • 2 lg
    eggs
  • 1/2 c
    packed, splenda brown sugar blend
  • 1/4 c
    splenda
  • 1 15 oz
    can pumpkin puree
  • 1/2 tsp
    pumpkin pie spice
  • 1/4 tsp
    cinnamon
  • 1 heaping tsp
    crystallized ginger, chopped fine
  • 1 12 oz
    can evaporated milk
  • 1
    unbaked, deep dish pie shell

How To Make pumpkin ginger pie

  • 1
    Preheat oven, 400 degrees F. In large mixing bowl, beat eggs, add pumpkin, both splendas and spices. Mix until throughly combined. Add evaporated milk and blend throughly.
  • 2
    Pour mixture into unbaked pie shell. Place pumpkin filled pie shell on foil lined baking sheet. Place in preheated oven and bake for 15 minutes. Turn oven down to 350 and bake another 50 minutes or until knife inserted in center comes out clean. Cool and serve with whipped topping if desired.
  • 3
    Notes: I used a pre-made deep-dish frozen pie shell. I defrosted the pie shell before adding the pumpkin mixture. I also had more filling than would fit into the pie shell. I just poured the remaining pumpkin mixture into a custard cup and placed in the oven when I turned it down to 350.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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