Stevia Pumpkin Pie Recipes

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
• Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
• Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
• Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F.
• Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
• Ease pastry into pan; flute and trim edge.
• Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
• Pour mixture into prepared pastry shell.
• Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
• Cool on wire rack.
• Top with whipped topping, if desired.

Steps:

• In a large bowl, whisk eggs and pumpkin purée together. Add rest of the dried ingredients and whisk together while slowly pouring in the evaporated milk.
• Pour mixture into pie crust.
• Bake in oven for 20 minutes on 390°F (200°), then reduce oven to 350°F (180°C) and bake for another 45-60 minutes until inserted toothpick comes out clean.
• Store in refrigerator overnight.