Maple Pecan Pie With Splenda

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

Wonderful flavor with less calories! Crunchy, tasty pecans in a maple flavored filling. Great for a diabetic, those on a low sugar diet or for someone that just wants to watch their calories. Travels well to a potluck dinner. (I use Smuckers Sugar Free Syrup that is normally used for breakfast.)

Ingredients Nutrition


  1. For pie crust: Sift four and salt in a medium size bowl. Using a fork, blend butter and shortening into flour until it is a crumbly mixture. Add only enough cold water to mix into a dough form. Place dough in refrigerator for 10 minutes. Roll pastry out and place in a pie dish that has been dusted with cornflour.
  2. For filling: Melt butter and mix with beaten eggs, Spenda Brown Sugar Blend, sugar free syrup, maple extract and cornmeal. (Cornmeal helps the consistency of the pie.) Add pecans.
  3. Pour filling into pie crust. Bake for 1 hour and 10 minutes in a 275 degree oven. Remove and let cool. Slice when pie is completely cooled. This is not a completely sugar-free pie -- The Splenda brown sugar blend and the sugar-free maple syrup only helps to reduce the calorie count.
  4. Enjoy!


Most Helpful

Very good! Now I can have my favorite pie on special occasions. I experimented and used agave nectar and extra maple extract for the sugar-free maple syrup. (btw, to a previous reviewer, this doesn't say it is "sugar-free"). Made for Partying The Diabetic Way game.

Outta Here December 25, 2009

Cornmeal? Left that out and used commercial frozen pie crust. Calories assay to the right here, is wrong. Has 25% higher calories content than the Splenda Brand recipe for same pie and the Splenda recipe uses corn syrup.

jimmyjames88 November 29, 2012

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