Day 317: Eggnog Pumpkin Pie (diabetic friendly recipe)
Wednesday, November 13, 2019
"Don't let life discourage you; everyone who got where he is had to begin where he was." (Richard Evans)
Hello my lovely friends!
Thanksgiving is right around the corner and I wanted to put up my recipe for Eggnog Pumpkin Pie because it’s yummy! It’s also really easy to make because I’m not that great at baking, but I can do this one.
What you need
1 can (15 ounces) pumpkin
1 1/4 cups light eggnog
2/3 cup Splenda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)
Cook the pastry shell according to the package and while it’s cooking you can get the filling for the pie together. When the pie shell is done turn the oven down to 375. I had to cook the pie shell at 450.
In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. I used a whisk to mix it altogether.
Pour the pie filling into the shell. I used a 9 inch pie pan and it fills the whole thing. I also placed it on top of a sheet pan just to keep it safe in case it wants to flow over, it shouldn't but you never know. Put it in the oven 375 for 1 hour and ten minutes. I do check it around the 1 hour mark and if it looks a little jiggly in the middle still let it go for another ten minutes, but if not take it out. I use a toothpick right in the middle and if it comes out clean it’s done.