Ingredients for Splenda Easy Pumpkin Pie
- Splenda Granular
- Light Molasses
- 1/2 teaspoon salt
- Ground Cinnamon
- 2 large egg whites
- Pumpkin Puree
- Fat Free Evaporated Milk
- Unbaked Pie Shells
- Frozen Fat Free Whipped Topping
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How to Make Splenda Easy Pumpkin Pie
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together 1 cup Splenda granulated sweetener, 1/4 cup molasses, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until well combined.
- Add 2 large egg whites and whisk until just incorporated. Then, gently stir in 1 (15 ounce) can pumpkin puree and 1 (12 ounce) can evaporated milk until smooth.
- Pour the mixture into your prepared 9-inch pie crust.
- Bake for 70-90 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours to allow the filling to set properly. Top with whipped cream before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
32g
Fat
9g
Carbs
7g