Splenda Pumpkin Pie
Recipe: #21898
November 27, 2015
Categories: Desserts, One-Pot Meal, Thanksgiving Oven Bake, Vegetarian, Sugar Substitute, Pies, more
"I made this for Thanksgiving and my husband never knew the difference. He even said it was very good. So I never told him."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (115.2 g)
- Calories 191.8
- Total Fat - 8 g
- Saturated Fat - 2.3 g
- Cholesterol - 70.6 mg
- Sodium - 193.6 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 1 g
- Sugars - 16 g
- Protein - 5.2 g
- Calcium - 103.9 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 425°F degrees.
Step 2
Combine eggs, pumpkin, evaporated milk, Splenda, molasses and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
Step 3
Pour this pumpkin mixture into the pie shell. Bake pie on center oven at 425°F for 15 minutes. Then reduce temperature to 350°F and continue baking for 45 more minutes or until a knife inserted into center of pie comes out clean.
Step 4
Cool the pumpkin pie before cutting into 8 servings. Top with whipped cream.
Step 5
Helpful hint: Set empty pie crust on oven shelf, and then pour the filling mixture into it. It saves possibly spilling the filling on your way to the oven.
Tips
No special items needed.
0 Reviews
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