Equal Pumpkin Pie
A smooth and flavorful pumpkin pie sweetened with Equal, perfect for satisfying dessert cravings. Ideal for those seeking a healthier, sugar-free treat during holidays or gatherings.
Ingredients
Instructions
- Beat pumpkin, evaporated milk, and eggs in a medium bowl.
- Beat in remaining ingredients: Equal sweetener, Equal Spoonful, salt, cinnamon, ginger, and nutmeg.
- Pour the mixture into the prepared pie crust.
- Bake in a preheated oven for 15 minutes.
- Reduce oven temperature to 350°F and continue baking until a knife inserted near the center comes out clean, about 40 minutes.
- Cool on a wire rack before serving.
Tips & Substitutions
For a lighter version, consider using low-fat evaporated milk instead of skim. If you prefer a sweeter pie, you can adjust the amount of Equal sweetener to taste. Be sure to mix the spices thoroughly to ensure even flavor distribution throughout the pie. For added texture, you can fold in some toasted pecans before baking. This pie is a great alternative to traditional desserts like Custard Rice Pie.
Serving Suggestions
Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with coffee or chai tea, making it a delightful dessert after a hearty meal. For a festive touch, sprinkle some cinnamon or nutmeg on top before serving. This pie is perfect for holiday gatherings or as a sweet ending to any meal.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 4 days. To reheat, simply place a slice in the microwave for 20-30 seconds, or warm in a preheated oven at 350°F for about 10 minutes until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Equal Pumpkin Pie contains roughly 545 calories, with 10g protein, 89g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (86% of the Daily Value), iron (86% of the Daily Value), and potassium (26% of the Daily Value). It also contributes 24g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. To do so, roast a sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 16 oz. can. Just make sure to adjust the moisture content as necessary, as canned pumpkin is denser and less watery.
Is this recipe suitable for diabetics?
Yes, this recipe uses Equal sweeteners to reduce sugar content, making it more suitable for those managing their blood sugar levels. However, it's always best to consult with a healthcare provider before making dietary changes. Enjoy this pie in moderation as part of a balanced diet while considering other carbohydrate sources in your meals.
How do I know when the pie is done baking?
The pie is done when a knife inserted near the center comes out clean. It's important to check around the 40-minute mark after reducing the oven temperature to 350°F. If the edges start to brown too quickly, you can cover them with foil. Allow the pie to cool completely on a wire rack before serving, as it will continue to set as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).