Waldo State Bank Blog

This classic pumpkin pie recipe was tweaked so you still enjoy the benefits without the extra sugar. You won’t miss the crust!

INGREDIENTS

• 15 ounces Canned Pumpkin Puree (1 can)
• 12 ounces Evaporated milk (1 can)
• 1/2 c Maple Syrup (sugar-free works great)
• 2 Eggs
• 1 Egg Yolk
• 2 t Vanilla
• 1 1/2 T Cornstarch
• 1/4 t Salt
• 1/2 t Ground Nutmeg
• 1/4 t Ground Ginger
• 1/8 t Ground Cloves
• 1 t Ground Cinnamon

DIRECTIONS

1. Preheat Oven to 300°F and spray a 9-inch Pie Pan
2. In a large bowl, whisk together cinnamon, ginger, cloves, nutmeg, salt, and cornstarch – until no lumps remain.
3. Add maple syrup and vanilla, whisk until dry ingredients completely dissolved.
4. Add 2 eggs and egg yolk, whisk.
5. Add pumpkin puree, whisk.
6. Stir in evaporated milk and mix well.
7. Pour into pie pan. Bake for 60 minutes or until a knife comes out clean.

For Serving

• Serve warm or cold.
• Great with a drizzle of caramel, whipped cream, butter pecan ice cream, pecans.
• 107 Calories, 12 Carbs for 1/6 of the pie

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