Evelyn’s Libby’s Pumpkin Pie

Ingredients

• 3/4 cup erythritol
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1 (15 oz) can pumpkin, or 2 cups pumpkin
• 1 (12 oz) can evaporated milk, or 1/2 cup heavy cream
• 1 unbaked 9-inch pie crust

Steps

1. Heat the oven to 425 degrees.
2. Mix the erythritol, cinnamon, salt, ginger and cloves. Beat the eggs and stir in the pumpkin and the spice mixture.
3. Gradually stir in the evaporated milk (or heavy cream) and pour into the pie crust.
4. Bake 15 minutes, then lower the oven to 350 degrees and bake 40 to 50 minutes more, until a knife inserted near the center comes out clean.

Notes

Written on Evelyn Scifres’s notepad: the classic Libby’s pumpkin pie made with erythritol in place of sugar.

The note only lists the ingredients (the pie crust isn’t written down); the steps are the usual Libby’s method.

The heavy cream amount is written as 1/2 cup as a swap for the 12 oz can of evaporated milk.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.