I don't know about you but I am so glad that September is almost behind us.
Tough month......Enough said.
Autumn has always been a favorite season. A season of change- temperature,
fashion, home decor, food, and so much more.
The temperature is more summer like than fall like here. 103 today.
Much too hot to bake that pumpkin pie we have been craving.
If I had baked it, you would be looking at a photo of a pie instead
Several years ago, I shared this recipe for a sugar free pumpkin pie.
I have been making this for years now as J.W has Type 1 diabetes.
He adores it and I do too.
It is so easy to make. Perfect for someone that has dietary restrictions.
***The Most Fabulous Sugar Free Pumpkin Pie***
- 16 ounce can of solid pack pumpkin (or use your own pumpkin)
- 2 large eggs
- dry brown sugar substitute to equal 1/2 cup brown sugar
- 1/2 teaspoon salt
- 2-3 teaspoons pumpkin pie spice
- 12-ounce can evaporated skim milk
- 1/2 cup Bisquick
Pour into your 9" pie pan that has been sprayed or greased with butter.
Bake at 375 for 45 minutes or until your knife comes out clean from the center of the pie.
Cool on a wire rack (DUH-hehe)
Simple but good.
Happy October. Can you believe it has been a month since my last post?