Splenda Easy Pumpkin Pie Recipes

SPLENDA PUMPKIN PIE

I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific!

Provided by Radish4ever

Categories Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

Splenda Pumpkin Pie image

Steps:

Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
Cool the pumpkin pie before cutting into 8 servings.
Cooking time does not include time to cool.

Nutrition Facts : Calories 180.9, Fat 10.3, SaturatedFat 4.3, Cholesterol 91.7, Sodium 174, Carbohydrate 16, Fiber 0.5, Sugar 1.6, Protein 6.5

Ingredients

1 deep dish pie shell
3 large eggs, Beaten
1 (15 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
1 cup Splenda granular, sugar substitute
2 teaspoons pumpkin pie spice

EASY CRUSTLESS PUMPKIN PIE

Very easy.

Provided by Elaine S.

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 8

Number Of Ingredients 8

Easy Crustless Pumpkin Pie image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
Bake in preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g

Ingredients

1 (15 ounce) can pumpkin puree
1 ¼ cups skim milk
¾ cup granular sucralose sweetener (such as Splenda®)
½ cup egg substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg

"THE GREAT PUMPKIN PUMPKIN PIE"...CAME IN MY SPLENDA NEWSLETTER

I got this recipe from a Splenda newsletter.....since I am a diabetic I am always on the lookout to turn desserts into something I can eat too. It is delicious...yummm 1 Photo of pumpkin pie is from Splenda's web site.....THEN I made it and finally took my own pic..... posting my photo (by: CinStraw)

Provided by Straws Kitchen(*o *)

Categories Pies

Time 55m

Number Of Ingredients 12

Steps:

1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
2. Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.

Ingredients

1-PASTRY SHELLS (9 INCHES), UNBAKED
1 can(s) (15 oz) pumpkin
3/4 c splenda, granulated
1/3 c splenda brown sugar
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp salt
1/8 tsp ground cloves
3/4 c half-and-half
3 large eggs, lightly beaten
1 tsp vanilla extract
PREHEAT OVEN TO 375° F