Because the first and only pumpkin pecan pie went so fast I decided to make another one just for my family eating left over’s with us on Friday. There was more to go around that way.
I decided to make it with Swerve Sweetener instead of sugar because my Mom and Aunt are both diabetic and trying to keep themselves under control. They avoided all the pies on Thursday and I have no doubt they hated every minute of that. I didn’t say anything to anyone, except my Mom and Aunt, about the switch from Sugar to Swerve. I wanted to see if anyone said anything. Everyone else had the real deal with sugar the day before. Would they notice a change?
My Mom must have asked me 100+ times if I was sure I didn’t use sugar because the pie looked just the same, didn’t have a weird after taste, and she LOVED it. No one even questioned the change. They gobbled it up just the same way they did the day before. Before everyone left today I asked them if they could tell a difference in the two pies. Everyone looked shocked. All I heard with It was fantastic … when are you making it again? Christmas? Ha!
Making a pumpkin pecan pie was like getting two different pies but only having to do the work of one. I only made one the first day which was a big mistake. I should have made two… at least. It was gone FAST! I can’t wait to make another one. It was incredible, easy, and made with Swerve Sweetener instead of sugar the second day!! One cup of sugar is 773 calories! That’s a huge calorie difference. That is saving eat person almost 100 calories a slice and they didn’t even know it!
- 3 eggs, divided
- 1 cup canned solid pack pumpkin
- 1 cup sugar or Swerve (saving you 773 calories), divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- dash salt
- 2/3 cup light or dark corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup coarsely chopped pecans
- 1 prepared deep dish pie crust*
- Preheat oven to 350°.
- *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
- In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
- In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
- Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.
*As required by the Federal Trade Commission: The information and gift packs have been provided by Swerve and Bookieboo LLC. to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full DisclosurePolicy*
Check Out Our Online Recipe Book: www.CafeChatterbox.com