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Nutrition Facts

Serving Size 1 (137g)

Recipe makes 8 servings

The following items or measurements are not included below:

Splenda Sugar Blend for Baking

Calories 214
Calories from Fat 112 (52%)
Amount Per Serving %DV
Total Fat 12.5g 19%
Saturated Fat 4.5g 22%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 66mg 22%
Sodium 458mg 19%
Potassium 287mg 8%
Total Carbohydrate 19.8g 6%
Dietary Fiber 2.6g 10%
Sugars 1.9g
Protein 6.8g 13%

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Libby's Sensibly Delicious Pumpkin Pie

Recipe #348932 | 1¼ hours | 15 min prep
swissms

By: swissms
Jan 11, 2009

A healthier version of Libby's famous pumpkin pie recipe. I make this for my diet conscious friends and family members as a special treat during the holidays and they enjoy it immensely. Feel free to adjust the amount of Splenda to achieve your preferred sweetness.

SERVES 8 , 1 deep dish pie (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 425°F.
  2. 2
    Mix Splenda Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl.
  3. 3
    Beat eggs in large bowl.
  4. 4
    Stir in pumpkin and sugar-spice mixture.
  5. 5
    Gradually stir in evaporated milk.
  6. 6
    Pour into pie shell. Bake for 15 minutes.
  7. 7
    Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  8. 8
    Cool on wire rack for 2 hours.
  9. 9
    Serve immediately or refrigerate. Top with whipped cream before serving.
  10. 10
    Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
  11. 11
    Note: 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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Featured Reviews for This Recipe

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From: Brooke the Cook in WI

On Nov 28, 2009

This made a sweet addition to my thanksgiving table - I made my own crust with Shake-A-Pie Crust and poured this into a 10in pie plate, which appeared to be the perfect amount - baked for the time specified. It wasn't quite as spicy as I'd have liked... I also used fat-free evaporated milk to reduce a few more calories and served with Cool Whip Free.

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    From: mikekey

    On Nov 29, 2009

    Great pie! I made a couple of changes. I used Splenda BROWN Sugar blend and added 1/4 teaspoon ground nutmeg (I HAVE to have nutmeg in my pumpkin pie! ) Baking time was right on. Served with a dollop of fat-free Cool Whip. For the crust I used Spiced Pecan Pie Crust.

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