Sugar Free Pumpkin Pie


submitted by Laura Lynn Matthews from Chicago
Ingredients
  • 1 unbaked pastry pie crust
  • 1 1/2 cups canned pumpkin
  • 12 oz evaporated milk
  • 1/3 cup apricot spreadable fruit (I prefer Polaners All Fruit)
  • 2 large eggs
  • 2 whites from large eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp cinnamon, ground
  • 1/2 tsp ginger, ground
  • 1/4 tsp cloves, ground

Beat eggs in large bowl. Mix in: Pumpkin, spices, vanilla, apricot fruit and milk. Pour into pie shell.
Bake in pre-heated oven (425) for first 15 minutes. Turn down to 350 and bake for 40-50 minutes -- or until knife inserted into center of pie comes out clean. Check while baking to be sure crust edge does not burn. When it gets brown enough put foil on the pie crust edge to keep it from burning.
When pie is done, cool for 2 hours on a wire rack. Serve or refrigerate!


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