Making Pumpkin Pie is a big deal in this house because it’s my husband’s favorite dessert. He loves Pumpkin Pie, Pumpkin bread, Pumpkin latte’s he’s just crazy about the pumpkin flavor. Making the decision to cut back on the sugar in the Pumpkin Pie recipe he loves the most made me very nervous. I even took the pies over to a Fall Harvest party without trying them and making sure they were edible. Not sure why I was so worried because I’ve liked everything I made with Truvia baking blend so far, why would pie be any different? I think it’s because my husband’s taste buds are so sensitive and it was for him mostly and not me.
Like I said, I’m not even sure he noticed a difference. He didn’t tell me if he did.
Truvia Baking Blend Pumpkin Pie Recipe
- 3/4 cup Truvia Baking Blend
- 5 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 large eggs
- 1 can (30 oz.) 100% Pure Pumpkin
- 2 cans (12 fl. oz.) evaporated milk
- 2 unbaked 9-inch (4-cup volume) deep-dish pie shells
Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
I’m an ambassador for Truvia and compensated for my time, my opinions are always my own.