Ingredients for Splenda Pumpkin Pie
- Deep Dish Pie Shell
- 2 large eggs
- Solid Pack Pumpkin
- 1 (12 ounce) can evaporated milk
- Splenda Granular
- 2 teaspoons pumpkin pie spice
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How to Make Splenda Pumpkin Pie
- Preheat oven to 375°F (190°C).
- Allow one 15-ounce refrigerated pie crust to thaw at room temperature for 15 minutes.
- In a large mixing bowl, combine 2 large eggs, 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 1 ½ cups Splenda Granulated Sweetener (or to taste), and 2 teaspoons pumpkin pie spice. Beat with an electric mixer on medium speed for 1 minute, until well combined.
- Carefully pour the pumpkin mixture into the thawed pie crust.
- Bake on the center oven rack for 35-40 minutes, or until a knife inserted into the center comes out clean. Start checking around 35 minutes.
- Remove from oven and let the pie cool completely on a wire rack before refrigerating for at least 2 hours. This allows the filling to set properly.
- Once chilled, cut into 8 servings and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
21g
Carbs
5g