Makes 8 Servings
2/3 cup Stevia In The Raw® Bakers Bag
1/4 cup Sugar In The Raw®
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon pure vanilla extract
1 (15 ounce) can pumpkin
1 1 teaspoon cornstarch
1 (12 fluid ounce) can low-fat 2% evaporated milk
1 unbaked 9-inch frozen prepared deep-dish pie shell
Preheat oven to 425° F.
In small bowl mix Stevia In The Raw® Bakers Bag, Sugar In The Raw®, salt, cinnamon, ginger and cloves.
In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.
In small bowl dissolve cornstarch in 2-3 tablespoons of evaporated milk. Blend in pumpkin mixture and stir in remaining evaporated milk. Blend well. Pour into frozen deep-dish pie crust. Set on cookie sheet and bake at 425° F for 15 minutes.
Reduce oven to 350° F and bake another 45-50 minutes or until filling is set. Remove from oven and cool on rack for 2 hours. Garnish with light whipped cream before serving.
Serve immediately or refrigerate up to 2-3 days.
Note: You can make the pie batter ahead and freeze it up to one month. Defrost in refrigerator. Pour into pie shell and bake on cookie sheet.
Dietary Fiber: 3g