Prep 10 mins
Cook 1 hr
I'm always looking for sugar free recipes. This one is very easy.
- 2 eggs
- 1 (15 ounce) can pumpkin
- 3⁄4 cup Splenda granular
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon clove
- 1 (12 ounce) can evaporated milk
- 1 -9 inch unbaked pie shell
- Pre-heat oven to 425 degrees.
- Combine ingredients.
- Pour into pie crust.
- Bake 15 minute at 425.
- Reduce heat to 350 degrees and bake 45 minutes.
- Cool and garnish with whipped cream.
I manually calculated the calories on this recipe as is and I came up with 184 calories and 19 carbs for 1/8 of pie (1 piece). I think recipezaar is not counting the pie shell correctly (A Philsbury deep dish shell is 90 calories & 11 carbs per 1/8th pie). Without the crust I came up with 94 calories and 8 carbs. I made it a little healthier by using 2% evaporate milk and egg beaters. That saved 32 calories (but it made no difference in carbs).
My family liked this better than the recipe on the back of the Libby pumpkin can, our standby forever. The first time I made it with the Splenda. The next time I substituted a squirt of liquid stevia for 1/2 of the Splenda since Stevia is better for my blood sugars than Splenda. Next time, I will use all Stevia. What a great recipe! Thanks!
AWESOME! I have sugar issues and this was my first sf pumpkin pie. It was great! I took another reviewer's advice and prebaked my pie shell for about 10 minutes. Using my grandmother's trick, I used 1/2 C Splenda white and 1/4 C Splenda brown - not too sweet at all. I used both some nutmeg and cloves - just personal preferance. Highly recommend!!!