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Nutrition Facts
Serving Size 1 (114g) Recipe makes 8 servings The following items or measurements are not included below: Splenda Sugar Blend for Baking
Calories 142
Calories from Fat 65		(45%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 302mg		12%
Potassium 192mg		5%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 1.2g	4%
	Sugars 1.8g
Protein 5.3g		10%
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Low Sugar Pumpkin Pie

Recipe #336379 | 1 hour | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef TJ #13
Nov 10, 2008

I have modified my Mom's Pumpkin Pie recipe to make it WLS friendly.... I promise you'll never be able to tell its low in sugar!

SERVES 8 , 1 pie (change servings and units)

Ingredients

1 Pillsbury ready made pie dough
1 cup Libby's canned pumpkin
6 tablespoons Splenda Sugar Blend for Baking
1 tablespoon flour (heaping)
1/4 teaspoon salt
1 teaspoon cinnamon
3 eggs, well beaten
1 1/2 cups skim milk

Directions

1
Mix all except milk. Add milk and mix. Bake at 450' for 10 minutes, then at 350' for 40 minutes. When knife comes out clean, pie is done --
2
Optional: Top with a dollop of Sugar Free Cool Whip.

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Featured Reviews for This Recipe

From: Chef #309071

On Nov 25, 2008

Disappointed that this is called "Low Sugar" when it contains Splenda. I am still looking for a truly 'low sugar' pumpkin recipe, since I will not eat artificial sweeteners and I think most desserts taste too sweet anyway. I'm sure this one is just fine, it's just not one I'm going to make.

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