No-Sugar-Added Pumpkin Ice Cream Pie Recipe by The Diabetic Pastry Chef
One of Stacey Harris aka The Diabetic Pastry Chef‘s professional baking tips is to make your own homemade vanilla extract. It’s easy! You only need two ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using.
No Sugar Added Pumpkin Ice Cream Pie Recipe by The Diabetic Pastry Chef
1 1/2 pints no sugar added vanilla ice cream, room temp
3 eggs, room temp
1 3/4 cup pure pumpkin puree
1 tsp pure vanilla extract
3/4 cup Splenda or Whey Low D Granular
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 9-inch unbaked pie shells
Preheat oven to 425 degrees.
In a large mixing bowl, whisk eggs and add remaining ingredients combining well. Pour into unbaked pie shells. Bake 15 minutes and lower oven temperature to 350 degrees. Bake an additional 30 to 45 minutes, or until the filling is set. Filling may rise and puff while baking but should deflate when removed from the oven.
Yield: 2 pies
This recipe appeared on the divabetic.org website.