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

Directions

  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

1 5

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

5 5

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.

4 5

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.