Name: Libby's Sensibly Delicious Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 deep dish pie, 8 serving(s)
Ingredients: 1/3 cup Splenda Sugar Blend for Baking; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; 1 (15 ounce) can Libby's canned pumpkin; 1 (12 fluid ounce) can evaporated milk (regular, low fat or fat-free) or 1 2/3 cups cream; 1 unbaked 9-inch deep dish pie pastry (4-cup volume); whipped cream (optional)

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Recipe by swissms

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Libby's Sensibly Delicious Pumpkin Pie created by Outta Here

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
Serves:
Yields:
Units:

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ingredients

¹⁄₃ cup Splenda Sugar Blend for Baking
¹⁄₂ teaspoon salt
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon ground cloves
2 large eggs
1 (15 ounce) can Libby's canned pumpkin
1 (12 fluid ounce) can evaporated milk (regular, low fat or fat-free) or 1 2/3 cups cream
1 unbaked 9-inch deep dish pie pastry (4-cup volume)
whipped cream (optional)

directions

Preheat oven to 425°F.
Mix Splenda Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell. Bake for 15 minutes.
Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream before serving.
Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
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.

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RECIPE MADE WITH LOVE BY

@swissms

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@swissms

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"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."

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review by choc-chic

11/24/2012

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

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photo by Outta Here

11/29/2009

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photo by Outta Here

11/29/2009

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review by Outta Here

11/29/2009

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.

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review by Brooke the Cook in

11/28/2009

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.

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