My Favorite GSD Friendly-ish Pumpkin Pie

Posted on 22. Nov, 2007 by Jillian in Glycogen Storage Disease, recipes

This pie turned out so well last year that I actually had non-GSD relatives request it this year.

1 pie crust (Good luck trying to find a sugar free pie crust. I think I just skipped the pie crust all together.)

1 (15 oz.) can pumpkin puree

3/4 cup Splenda

2 Tbsp. cornstarch

1/2 tsp. cinnamon

1 and 1/2 tsp. pumpkin pie spice (or, if you’re like me and you don’t have it- 1 and 1/4 tsp. nutmeg + 1 and 1/4 tsp. cinnamon)

1/8 tsp. salt

1/2 cup Sugar Free Vanilla Coffeemate

3 eggs??? (Ok, the recipe I revised this from said 1/2 cup egg substitute. I remember I used “real” eggs last year, but I can’t remember how many to save my life).

Preheat oven to 400 degrees. Blend pumpkin, splenda, starch, spices and salt. Mix until well blended. Add remaining ingredients and mix well. Bake 35-40 minutes.