Yield: 1 Servings
|1 \N||9-inch pie crust; baked or cracker crumb crust from store|
|2 packs||(small) sugar free instant vanilla pudding|
|1 cup||Canned pumpkin|
|1 teaspoon||Pumpkin pie spice|
|\N \N||`1/4 tsp. ginger|
(I added some Cool Whip
Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour intp pie shell and chill until ready to serve.
I used to make the pumpkin pie recipe on the can of Libby's pumpkin and used liquid sweetner instead of any sugar. I don't remember how much I used. Just keep tasting until it is sweet enough. Not all sweetners are good for baking. Check to make sure.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Nov 17, 1997