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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.7
  • Total Fat: 8.9 g
  • Cholesterol: 73.4 mg
  • Sodium: 433.4 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.6 g

View full nutritional breakdown of Libby's Pumpkin Pie w/Splenda calories by ingredient
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Libby's Pumpkin Pie w/Splenda

Submitted by: HONEYLEA
Libby's Pumpkin Pie w/Splenda

Introduction

This is a recipe converting Libby's famous recipe using Splenda This is a recipe converting Libby's famous recipe using Splenda
Number of Servings: 6

Ingredients

    3/4 cup splenda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    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® Low-fat Evaporated Milk
    1 unbaked 9-inch (4-cup volume) deep-dish pie shell
    Cool Whip Free (optional-2 Tbsp per piece)

    (Personal Preference -- I don't like cloves, so I delete that and add more cinnamon)

Directions

Directions:
MIX splenda, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and splenda-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 cool whip before serving.


Number of Servings: 6

Recipe submitted by SparkPeople user HONEYLEA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    really good, I usually have a little extra that I cook in a custard dish beside the pie - 4/5/13

    Reply from HONEYLEA (4/5/13)
    Sometimes I save the calories by eating the filling out of the crust and throwing the crust out.


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  • My family can't tell the difference and my son is a convert from pecan pie!!! - 11/15/09

    Was this review helpful?   yes  No