Splenda Pumpkin Pie
Created by lovinretirement on November 27, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 60m
- Recipe #21898
Ingredients
- 1 pie shell (deep dish unbaked)
- 2 large eggs (beaten)
- 1 can (15 ounce) pureed pumpkin (solid-pack)
- 1 can (12 ounce) evaporated milk
- 3/4 cup Splenda granular (sugar substitute)
- 2 tablespoons molasses (mild)
- 2 teaspoons pumpkin pie spice
How to Make
-
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.
Nutritional Facts
- 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