Marsha's Sugar-Free Pumpkin Pie
     submitted by Marsha

1 large can of pumpkin or 3 c. of fresh pureed steamed pumpkin
2 small pkgs. of sugar-free butterscotch or vanilla pudding mix
4 eggs, I used jumbo
1 c. splenda
1 c. fat-free buttermilk
1 c. fat-free half and half
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
2 9" deep-dish pie shells

Preheat over to 450 F. Place a large cookie sheet in the oven. Mix all of the ingredients except the pie shells together. Place the pie shells on the cookie sheet and pour in the mixture. Bake for 15-20 minutes at this temperature and then turn it down to 350 F. Bake an additional 45 min to an hour. It will not set up as firm as a regular pumpkin pie because there is no sugar in it, so the hour will be plenty of time. Let cool for half an hour before serving. I used the sugar free cool whip on top.

I am a diabetic and so this was a desperate measure. The recipe I used last year just wasn't good so I decided to play around in the kitchen. It was so good that my 6 year old who is a light eater ate 3 pieces and she doesn't use the cool whip!

I used our jack-o-lantern. I scraped the pumpkin clean and then cut it into big chunks. I steamed it in my pasta pot and then scraped the bits of pumpkin off the rind. Waited for it to cool and then pureed it in my blender. Let it sit for a while as a lot of water comes to the top and then you can drain that off and set a couple of paper towels on top to absorb whatever water is left on top. You can bake the pumpkin also however I find that I lose a great deal of pumpkin because the surfaces get dried out and hard and you cannot use them.