Saturday, October 17, 2009

Lee's Pumpkin Pie

1 dropper Stevia (Eng. Toffee or Clear or Cinnamon Flavor)
2 tablespoons Walden Farms Pancake syrup
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup Eggbeaters
1 (15 ounce) can pumpkin puree
3/4 cup plain Soy milk
1 (9 inch) unbaked pie crust**
(or make it with recipe below to save more carbs!)
2 cups Cool Whip

Add a packet or two of Vanilla Creme pudding if you are on the Belly Buster Diet to fill you up faster and it will make the mixture creamier. I mix it all in the blender when I do that!

**crust:Can use 1 jar of Walden farms Marshmallow dip and
1 box of crushed Melba toast to make a great pie crust!

Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, stir together Stevia,syrup, salt, and cinnamon. When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk. Pour into the pie crust.

Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean. Cool then top with whipped topping before serving. Note
Serving Size: 1 slice (1/8 of pie)
For more information about the Belly Buster Diet visit and for a free metabolic assessment or to order Walden farms or Wisdom Natural Brand Stevia products mentioned in these recipes, call 772-708-7026 or 1-888-657-5402. You may fill out our health profile online for a free metabolic assessment to see which diet plan and supplements you should be on, at .

1 comment:

Anonymous said...

This pie turned out absolutely FABULOUS!!! I just loved having pumpkin pie for Thanksgiving, and this was the best one of all, I think! Thanks Lee!