PECAN TOPPED PUMPKIN PIE

This is another good recipe for a dessert. As with all desserts, remember desserts are a treat. Never over-indulge, one piece is enough per day. Share the rest with others.

1 9-inch unbaked pie shell (sugar-free)
1 can (16-oz) pumpkin
2 large eggs
1/2 cup Splenda Granulated
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups fat-free evaporated milk
Pecan Topping, recipe below
3 tbsp sugar-free maple-flavored syrup, optional

Combine the pumpkin, eggs, Splenda, salt, cinnamon, ginger, cloves, and milk together in a large bowl. Beat to blend thoroughly. Pour the pumpkin mixture into the unbaked pie shell; add the topping. Bake the pie at 400 degrees for 45 to 50 minutes until set. A knife inserted in the center will come out clean when the pie is done.

Pecan Topping:
1/2 cup Splenda Brown Sugar Blend
1/2 cup finely chopped pecans
1/4 cup white whole-wheat flour or almond flour
1/4 cup butter
Combine all the ingredients together, tossing with a fork until completely mixed. Sprinkle the topping mixture over the pie. Drizzle the maple-flavored syrup over the topping.
Allow the pie to cool completely before cutting to serve.

 File Photo