Pumpkin Pie With Orange Zest
|Egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Granulated fructose||2 Tablespoon|
|Pumpkin pie spice||1 Tablespoon|
|Canned pumpkin||1 3⁄4 Cup (28 tbs) (No Sugar Added, Or Cooked)|
|Low fat milk/3/4 cup evaporated milk diluted with 3/4 cup water||1 1⁄2 Cup (24 tbs)|
|Sliced snipped orange zest||1 Tablespoon|
|Unbaked 9-inch pie shell||1|
Preheat oven to 425Â°.
In a large bowl, combine egg substitute, fructose, salt, and spice.
Add pumpkin and mix.
Stir in the milk.
Taste for sweetness.
If you think it needs a little more fructose, add just a little more.
Mix in the orange zest.
Pour mixture into the pie shell.
Protect the crust with strips of foil until the last 10 minutes.
Bake for 40 minutes or until a knife inserted in center comes out clean.
Remove from oven and cool.
Pie will continue to set while cooling.