Ingredients

Sugar-Free Pie Crust Ingredients:

• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons Purecane™ zero- calorie Baking Sweetener
• 10 tablespoons butter (very cold)
• ½ cup sour cream

Filling Ingredients

• 2 eggs
• 15ozs pumpkin puree
• 3⁄4 cup Purecane™ zero- calorie Baking Sweetener
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon clove
• 12ozs evaporated milk
• Optional: sugar-free whipped cream for serving

Directions

• Preheat the oven to 425°F.

Make Pie Crust:

Optional Sugar-Free Pie Crust. If using store-bought pie crust, skip this section: 

1. In a medium bowl, combine all dry ingredients and stir until evenly mixed. Once mixed, chop in your very cold butter using a box grater, a pastry cutter, or a fork. You’ll want a crumbly consistency. 
2. Using a fork or pastry cutter, combine sour cream evenly into the mixture. 
3. Use hands to combine and create a dough-like texture, form into a dough ball (quickly and firmly to avoid butter melting). If the dough is too dry, add a few tablespoons of sour cream.
4. Place dough on a lightly floured surface and begin to roll out dough using a rolling pin.
5. Begin to press the crust into your baking dish, leaving any extra dough hanging over the sides. 
6. Cover the pie dish with plastic wrap and refrigerate for about 30 minutes before using.

Prepare Pie Filling:

1. In a medium-sized bowl, combine pumpkin puree, Purecane™ zero- calorie Baking Sweetener, eggs, milk, and spices. Mix until well combined.

Make Your Pie:

1. Transfer filling into your prepared pie crust and then place into oven and bake for 15 minutes at 425°F. Then reduce heat to 350°F and bake for an additional 45 minutes.
2. Remove pie from oven and allow to cool at room temperature.
3. Once cool, slice the pie, serve and enjoy! Optional: add sugar-free whipped cream for serving.

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