Libby's Sensibly Delicious Pumpkin Pie

Submitted by swissms

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 1 deep dish pie
• Serves: 8

ingredients

• 78.78 ml Splenda Sugar Blend for Baking
• 2.46 ml salt
• 4.92 ml ground cinnamon
• 2.46 ml ground ginger
• 1.23 ml ground cloves
• 2 large eggs
• 425.24 g can Libby's canned pumpkin
• 12 fluid ounce can evaporated milk (regular, low fat or fat-free) or 394.39 ml cream
• 1 unbaked 9-inch deep dish pie pastry (4-cup volume)
• whipped cream (optional)

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.

Reviews

[choc-chic]

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

 

[Outta Here]

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 recipe #384035.

 

[Brooke the Cook in]

This made a sweet addition to my thanksgiving table - I made my own crust with recipe#45268 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.