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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 8 servings The following items or measurements are not included below: Splenda granular |
||
| Calories 180 | ||
| Calories from Fat 93 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 173mg | 7% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 16.0g | 5% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.6g | ||
| Protein 6.5g | 13% | |
Splenda Pumpkin Pie
By: Radish4ever
Nov 20, 2006
I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific!
SERVES 8 , 1 pie
Ingredients
- 1 deep dish pie shell
- 3 large eggs, Beaten
- 1 (15 ounce) can solid-pack pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup Splenda granular, sugar substitute
- 2 teaspoons pumpkin pie spice
Directions
1
Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.2
Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.3
Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.4
Cool the pumpkin pie before cutting into 8 servings.5
Cooking time does not include time to cool.
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- Course > Desserts > Pies & Tarts > Pies
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Melodysmom
On Jan 5, 2008
Simply wonderful! I made and forgot to review until now. I substituted egg beaters for the eggs and it still turned out great.
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