Libby's Sensibly Delicious Pumpkin Pie

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

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.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Mix Splenda Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl.
  3. Beat eggs in large bowl.
  4. Stir in pumpkin and sugar-spice mixture.
  5. Gradually stir in evaporated milk.
  6. Pour into pie shell. Bake for 15 minutes.
  7. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  8. Cool on wire rack for 2 hours.
  9. Serve immediately or refrigerate. Top with whipped cream before serving.
  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. 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.
Most Helpful

I'm sorry but this was horrible, we actually had to bin it :(

choc-chic November 24, 2012

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.

Outta Here November 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.

Brooke the Cook in WI November 28, 2009