Splenda Pumpkin Pie Recipe

This Splenda Pumpkin Pie recipe is a delightful twist on a classic, perfect for those watching their sugar intake! Originally discovered in a grocery store flyer, this recipe uses Splenda for a deliciously sweet and guilt-free pumpkin pie experience. Your family (diabetic or not!) will rave about this easy-to-make, unbelievably tasty pie. Get ready for a fall flavor explosion!

Prep Time 15 mins
Cook Time 55 mins
Calories 180.9 kcal
Protein 13g
Rating 4.8 (6 Reviews)
Splenda Pumpkin Pie 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Splenda Pumpkin Pie

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Splenda Pumpkin Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Splenda Pumpkin Pie

  1. Preheat oven to 375°F (190°C).
  2. Allow one 15-ounce refrigerated pie crust to thaw at room temperature for 15 minutes.
  3. 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.
  4. Carefully pour the pumpkin mixture into the thawed pie crust.
  5. 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.
  6. 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.
  7. Once chilled, cut into 8 servings and enjoy!

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

6g

Fat

21g

Carbs

5g