6 Reviews

skip the extra egg. all other pumpkin pies call for just two and i had a cup of extra filling and the pie is too moist.
bake at 425 for 15 min. reduce heat to 350 and bake another 45 min to get a golden perfectly cooked pie. i'll add an extra tsp of pumpkin pie spice next time. i also used stevia granulated rather than splenda.
i DON'T miss the sugar at all and the pie looks identical to a sugary one! all in all, i'll make the adjustments next time and will have a go-to sugar free pie.

2 people found this helpful. Was it helpful to you? [Yes] [No]
iloverabbits November 14, 2010

This was wonderful but did take a hour to bake. My dh gets to enjoy Pumpkin Pie this year without his sugar going crazy. Thank you! My son ate it too and didn't even know it was made with Splenda.

2 people found this helpful. Was it helpful to you? [Yes] [No]
momma213 November 27, 2008

Simply wonderful! I made and forgot to review until now. I substituted egg beaters for the eggs and it still turned out great.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Melodysmom January 05, 2008

Made this for my Diabetic guests for Thanksgiving. Very tasty.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Daralyn November 26, 2007

Wow! I made 2 pies, 1 regular following the recipe on the Libby's pumpkin, and this Splenda recipe. Aside from the slightly lighter color, you really can't tell the difference. It tastes wonderful, and it was super easy to make. My husband is diabetic, so I really appreciate finding a no-sugar pie recipe that tastes great! Next holiday, I will make this recipe, and not tell anyone. I really don't think anyone will notice.

1 person found this helpful. Was it helpful to you? [Yes] [No]
GrandmaDi December 28, 2009
Splenda Pumpkin Pie