T'NT Struesel Topped Crustless Pumpkin Pie..2 P
May 9, 2006 7:12:21 GMT -8
Post by carol on May 9, 2006 7:12:21 GMT -8
CAROL'S STRUESEL TOPPED PUMPKIN PIE**********
Recipe By : Carol Williams
15 oz canned pumpkin
12 oz evaporated skim milk
2 large eggs
2 tsp pumpkin pie spice -- +1/2 tsp. salt
1 tbsp orange zest
1/2 cup Splenda Granular
TOPPING
1/4 cup packed brown sugar
1/8 cup all-purpose flour
1 tbsp light butter -- cold
3 tbsp chopped pecans
Oven: 350°F
Pam spray a 10" deep dish pie plate.
Combine Splenda, pumpkin, evaporated milk, eggs,salt and pumpkin pie spice in a large mixer bowl.
Beat at medium speed 1 to 2 minutes; pour into prepared pie plate
Bake 20 minutes.
Combine topping ingredients in a small bowl....use your fingers to mix till crumbly. Sprinkle topping over partially baked pie
Continue baking 15 to 25 minutes or until knife inserted in center comes out clean.
Cool completely in pan on wire rack.
Serve, topped with Fat Free Cool Whip
8 servings: 2 Points each
DELICIOUS is the best word to describe this pie! Great after a delicious Thanksgiving dinner! Carol
Recipe By : Carol Williams
15 oz canned pumpkin
12 oz evaporated skim milk
2 large eggs
2 tsp pumpkin pie spice -- +1/2 tsp. salt
1 tbsp orange zest
1/2 cup Splenda Granular
TOPPING
1/4 cup packed brown sugar
1/8 cup all-purpose flour
1 tbsp light butter -- cold
3 tbsp chopped pecans
Oven: 350°F
Pam spray a 10" deep dish pie plate.
Combine Splenda, pumpkin, evaporated milk, eggs,salt and pumpkin pie spice in a large mixer bowl.
Beat at medium speed 1 to 2 minutes; pour into prepared pie plate
Bake 20 minutes.
Combine topping ingredients in a small bowl....use your fingers to mix till crumbly. Sprinkle topping over partially baked pie
Continue baking 15 to 25 minutes or until knife inserted in center comes out clean.
Cool completely in pan on wire rack.
Serve, topped with Fat Free Cool Whip
8 servings: 2 Points each
DELICIOUS is the best word to describe this pie! Great after a delicious Thanksgiving dinner! Carol