Sugar-Free Sweet Potato Pie with Praline Topping

[Guest guest]

Sugar-Free Sweet Potato Pie with Praline Topping

 

Splenda can be used in the place of the brown sugar substitute but I

like it better with the brown sugar taste.

 

Ingredients:

2 eggs (or Egg Beaters)

1/3 c. Sugar Twin brown sugar substitute

2 T. low fat margarine

2 tsp. vanilla extract

1-1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1 can (15 oz) sweet potatoes, drained and mashed

1 c. low fat half & half, or low fat evaporated milk

1 9-ounce pie shell (unbaked)

 

Topping:

1/2 c. pecans (finely chopped)

3 T. all purpose flour

3 T. Sugar Twin Brown Sugar substitute

1 T. low fat margarine, melted

1 tsp. vanilla extract

 

Directions:

In a small bowl, combine topping ingredients; mix well, set aside.

 

Using electric mixer, beat eggs, and 1/3 c. of brown sugar substitute, 2

T. margarine, 2 tsp. vanilla, and pumpkin pie spice, salt until well

blended. Gradually add sweet potatoes and half and half, mixing well

until well blended. Pour into pie shell; sprinkle evenly with topping

mix.

 

Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350

degrees. Bake 30 minutes longer until knife inserted in center comes out

clean. Cool on wire rack.

 

Submitted by JoAnne N. Junkin

[Guest guest]

Didn't know if you knew it or not but Splenda also makes a brown

sugar substitute now. I've used it in my baked beans--yum!

 

, PunkinPie68 wrote:

>

> Sugar-Free Sweet Potato Pie with Praline Topping

>

> Splenda can be used in the place of the brown sugar substitute but I

> like it better with the brown sugar taste.

>

> Ingredients:

> 2 eggs (or Egg Beaters)

> 1/3 c. Sugar Twin brown sugar substitute

> 2 T. low fat margarine

> 2 tsp. vanilla extract

> 1-1/2 tsp. pumpkin pie spice

> 1/2 tsp. salt

> 1 can (15 oz) sweet potatoes, drained and mashed

> 1 c. low fat half & half, or low fat evaporated milk

> 1 9-ounce pie shell (unbaked)

>

> Topping:

> 1/2 c. pecans (finely chopped)

> 3 T. all purpose flour

> 3 T. Sugar Twin Brown Sugar substitute

> 1 T. low fat margarine, melted

> 1 tsp. vanilla extract

>

> Directions:

> In a small bowl, combine topping ingredients; mix well, set aside.

>

> Using electric mixer, beat eggs, and 1/3 c. of brown sugar

substitute, 2

> T. margarine, 2 tsp. vanilla, and pumpkin pie spice, salt until well

> blended. Gradually add sweet potatoes and half and half, mixing well

> until well blended. Pour into pie shell; sprinkle evenly with

topping

> mix.

>

> Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350

> degrees. Bake 30 minutes longer until knife inserted in center

comes out

> clean. Cool on wire rack.

>  

> Submitted by JoAnne N. Junkin

>