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

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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.

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Mikekey November 29, 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.

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Brooke the Cook in WI November 28, 2009
Libby's Sensibly Delicious Pumpkin Pie