Libby's Pumpkin Pie w/Splenda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup splenda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin1 can (12 fl. oz.) NESTLÉ® CARNATION® Low-fat Evaporated Milk1 unbaked 9-inch (4-cup volume) deep-dish pie shellCool Whip Free (optional-2 Tbsp per piece)(Personal Preference -- I don't like cloves, so I delete that and add more cinnamon)
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.
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.
Nutritional Info 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
Member Reviews
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MIMI4FUN
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.