- 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
Libby's Pumpkin Pie w/SplendaSubmitted by: HONEYLEA
IntroductionThis is a recipe converting Libby's famous recipe using Splenda This is a recipe converting Libby's famous recipe using Splenda
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'SÂ® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLĂ‰Â® CARNATIONÂ® 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)
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 425Â° F oven for 15 minutes. Reduce temperature to 350Â° 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
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.