Sensibly Delicious Pumpkin Pie

Sensibly Delicious Pumpkin Pie
Makes:
8
servings
Prep Time:
15
minutes
Total Time:
190
minutes
based on 9 reviews
8
Just mix, pour and bake for this easy, "sensibly delicious" pumpkin pie.

In this recipe:

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Ingredients:

  • 1/3 cup SPLENDA® Sugar Blend for Baking
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

Directions:

MIX SPLENDA® Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

*1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.


Reviews:

Review This Recipe

Sensibly Delicious Pumpkin Pie

 Star(s)

Linda Boyd from MC DONALD, TN

Sensibly Delicious Pumpkin Pie tastes just like the title says..DELICIOUS! I have made this pumpkin pie several times for dinner occasions. We/everyone eats it right up. I cook pies, breads, muffins all through the year using Libby's pumpkin and Carnation Evaporated Milk..love these products.

Read More Reviews

Review This Recipe
  •  Star(s)

    Pumpkin pie is so Adorable and Delicious

    OLGA RIOFRIO from ARLINGTON, VA

    In my Life I made 2 times pumpkin pie and it was a really nice experience and the flavor and the smell all around my house was completely Sweet-Delicious.

  •  Star(s)

    Sensibly Delicious Pumpkin Pie

    Eileen Koenig from

    This is a very good pumpkin pie. You couldn't tell that it was made with splenda, which is a good thing

  •  Star(s)

    Sensibly Delicious Pumpkin Pie

    Linda Boyd from MC DONALD, TN

    Sensibly Delicious Pumpkin Pie tastes just like the title says..DELICIOUS! I have made this pumpkin pie several times for dinner occasions. We/everyone eats it right up. I cook pies, breads, muffins all through the year using Libby's pumpkin and Carnation Evaporated Milk..love these products.

  •  Star(s)

    SENSIBLY DELICIOUS PUMPKIN PIE

    MARY STEFENACK from WHITE HAVEN, PA

    I HAVE ALWAYS MADE MY PUMPKIN PIE WITH CARNATION EVAPORATED MILK AND WAS AFRAID TO TRY IT WITH SPLENDA. I DID THIS YEAR AND COULD NOT TELL THE DIFFERENCE, AND NEITHER COULD ANYONE ELSE.

  •  Star(s)

    Spenda Brown Sugar

    REBECCA ARTMAN from MIDDLEBURG, FL

    In addition to everything else I added 1 Tablespoon of Splenda Brown Sugar. It added additional richness to the pie. No one in my family new they were eating something low in sugar, and several people asked for my recipe.

  •  Star(s)

    very tasty

    Tera Wischer from FORT THOMAS, KY

    Today we had our church picnic.I had to bring a dessert to the picnic. My father-in-law and several other people I know are diabetics. So I made this dessert for them. Everyone who had a piece commented how good it was. One man had two pieces. I even had a piece and I'm not a diabetic and I thought it was very, very good.

  •  Star(s)

    Creamy pumpkin pie

    Dolores Kohley from MUSKEGON, MI

    This pie is so good. Pumpkin is my favorite pie so I was glad it was so good. Libby's is the only pumpkin to use.

  •  Star(s)

    Sensibly Delicious Pumpkin Pie

    Lynn Andrews from Frankston, TX

    I did not tell anyone at thanksgiving I changed the pumpkin pie recipe and to my surprise two people noticed the pie was different. Not bad different actually they thought it tasted better. I did not tell them it was lower in calories I just said I modified the spices slightly.

  •  Star(s)

    Sensibly pumpkin pie

    cindi tilton from brick, NJ

    This is just as good as any pie made with regular sugar. Thanks for making recipes that someone on a diabetic diet can have. Please make more!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 240
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 5g (26% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 350mg (15% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 15g
  • Protein: 6g
  • Vitamin A: 130% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sensibly Delicious Pumpkin Pie

Ingredients

  • 1/3 cup SPLENDA® Sugar Blend for Baking
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

 

Directions

MIX SPLENDA® Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

*1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

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