Making a good low sodium pumkin pie is not difficult. ®Libby's Pure Pumkin has only 5mg. of sodium out of the can so any salt that ends up in your pumkin pie you've added to it. So the simple rule for making a great low sodium pumkin pie is lets just watch the amount of sodium we add in other ingredients.
INGREDIENTS
1 (9 inch) unbaked deep dish pie crust (You can make your own to reduce the sodium)
3/4 cup white sugar (substitute with ®Spleda if your on a low sugar diets. a nive substitue is 1/2 cup ®Splenda and 1/2 cup ®Splenda Brown Sugar)
1 teaspoon ground cinnamon
1/2 teaspoon salt SUBSTITUTE
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can ®LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
DIRECTIONS
Preheat oven to 425 F.
Combine sugar, salt substitute, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
