Sensibly Delicious Pumpkin Pie

Sensibly Delicious Pumpkin Pie

In this recipe:

based on 9 reviews
This Looks YUMMY!
9
15 min.
prep
190 min.
total
8 servings

Just mix, pour and bake for this easy, "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)
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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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Pumpkin pie is so Adorable and Delicious

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.

- OLGA RIOFRIO from ARLINGTON, VA

Sensibly Delicious Pumpkin Pie

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

- Eileen Koenig from

Sensibly Delicious Pumpkin Pie

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.

- Linda Boyd from MC DONALD, TN

SENSIBLY DELICIOUS PUMPKIN PIE

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.

- MARY STEFENACK from WHITE HAVEN, PA

Spenda Brown Sugar

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.

- REBECCA ARTMAN from MIDDLEBURG, FL

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • 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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