Best Splenda Pumpkin Pie Recipes

Splenda Pumpkin Pie image

Provided by Radish4ever

Categories Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

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

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

Splenda Easy Pumpkin Pie image

Provided by Chefs Apprentice

Categories Pie

Time 1h45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

3/4 cup Splenda granular, no calorie artificial sweetener
2 tablespoons light molasses
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 egg whites
1 (15 ounce) can pumpkin puree
1 1/4 cups fat-free evaporated milk
1 (9 inch) unbaked pie shells
frozen fat-free whipped topping, thawed

Steps:

Preheat oven to 350 degrees F
In alarge mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon.
When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk.
Pour into the pie crust.
Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean.
Cool then top with whipped topping before serving.

Cream Cheese Pumpkin Pie with Splenda image

Provided by Rose Mary Mogan

Time 1h15m

Number Of Ingredients 14

4 6 oz. graham cracker pie crust
16 oz cream cheese softened room temperature
1 c splenda granular
3/4 c splenda brown sugar blend
1/2 tsp salt
2 large eggs room temperature
4 large egg yolks, room temperature
1 stick butter melted
1 2/3 c evaporated milk
1/3 c pumpkin spice liquer( i used hirham walker)
1 Tbsp vanilla extract
2 tsp pumpkin spice
2 can(s) 15 ounce each canned pumpkin
2 Tbsp wondra flour

Steps:

1. Preheat oven to 350 degrees F.
2. Combine softened cream Cheese with canned pumpkin and beat till smooth.
3. Then add splenda granular & Brown sugar blend along with eggs and egg yolks & melted butter & flour. Beat until blended together. Then add milk and pumpkin liquer & beat till blended.
4. Pour evenly into 4 (6 ounce graham pie shells, or 2 Extra serving size Graham Cracker Pie Shells, and bake in preheated 350 degree F. oven for 50 to 55 minutes till set. Top with whipped cream if desired. Each 6 0z. Pie Crust pie will serve about 6 depending on portion size.Large Graham Pie Shell serves about 8, depending on portion size.

Provided by Straws Kitchen(*o *)

Categories Pies

Time 55m

Number Of Ingredients 12

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

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.