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FILLING:
3 cups cooked pumpkin
18 drops EZ-Sweetz (or sweetener equivalent to 1 cup sugar)
1½ t. ground cinnamon
1 t. salt
1 t. ground cloves
1 t. ground allspice
1 t. vanilla extract
1/2 t. ground ginger
4 jumbo eggs, beaten
heavy cream to make 4 cups pie filling (makes one 10" pie)
pie shell for 10" pie (I made a nut crust with butter & almond meal)
TOPPING:
1/2 c. chopped pecans
3 or 4 T. butter
1/4 cup brown sugar blend or other granulated sweetener
Combine filling ingredients & pour into pie shell.
Bake one hour at 350° (180C). While it bakes, heat the pecans/butter/brown sugar until melted & beginning to caramelize.
Remove pie from oven, spoon pecan mixture evenly over pie. Return to oven and bake another 20-30 minutes, or until knife inserted between center and edge of pie comes out clean.
3 cups cooked pumpkin
18 drops EZ-Sweetz (or sweetener equivalent to 1 cup sugar)
1½ t. ground cinnamon
1 t. salt
1 t. ground cloves
1 t. ground allspice
1 t. vanilla extract
1/2 t. ground ginger
4 jumbo eggs, beaten
heavy cream to make 4 cups pie filling (makes one 10" pie)
pie shell for 10" pie (I made a nut crust with butter & almond meal)
TOPPING:
1/2 c. chopped pecans
3 or 4 T. butter
1/4 cup brown sugar blend or other granulated sweetener
Combine filling ingredients & pour into pie shell.
Bake one hour at 350° (180C). While it bakes, heat the pecans/butter/brown sugar until melted & beginning to caramelize.
Remove pie from oven, spoon pecan mixture evenly over pie. Return to oven and bake another 20-30 minutes, or until knife inserted between center and edge of pie comes out clean.
