8 servings, ready in 60 minutes
A 4-steps pumpkin pie, with all the best ingredients to get you started for Autumn. Try it now with SPLENDA® Granulated!
Preheat oven to 180° C.
Fit pie crust into a 23cm pie plate according to package directions; fold edges under and crimp.
Line the pie crust with parchment or aluminium foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 10 to 12 minutes. Remove the weights and lining, and bake for 5 minutes more. Remove from the oven.
In a large bowl, stir together pumpkin, SPLENDA® Granulated, cinnamon, ginger, salt and cloves. Add eggs and vanilla, stirring until blended. Pour filling into pie crust.
Bake for 50-60 minutes or until set in the centre. Cool completely on a wire rack.
- 1 refrigerated pie crust
- 425g can pumpkin puree
- 24g SPLENDA® Granulated
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
|of which saturates||1.50g|
|of which sugars||2.90g|