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Pumpkin Pie

Pumpkin Pie

Pumpkin Pie



Source: Splenda

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BAKE TIME: 50–60 minutes, plus crust pre-bake
MAKES: 3 (9-inch) pies or 24 servings.
This recipe may be doubled if needed.

Ingredients, Measurement & Directions

3 crusts for 9 inch pans
2-3/4 lbs.
2-1/4 C
1 C
2 Tbsp.
2 Tbsp.
1/2 tsp.
1-1/2 tsp.
2-1/4 C
1 Tbsp.

Prepared pie crust
Pumpkin, solid pack
SPLENDA® No Calorie Sweetener, Granulated
Brown sugar, packed
Ginger, ground
Cinnamon, ground
Cloves, ground
Half & half
Large eggs, lightly beaten
Vanilla extract, pure, single fold


  • HEAT oven to 375°F.
  • PREPARE pie crusts; press out fold lines. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
  • STIR together pumpkin, SPLENDA® Granulated, brown sugar, ginger, cinnamon, cloves, salt and half & half until blended. Add eggs and vanilla, stirring until blended. Pour filling into pie crusts. Distribute pies in oven for even heating.
  • BAKE for 50–60 minutes or until set in the center. Cool completely on a wire rack.
  • Note: Any pie crust can be used with this filling.

Nutritional Information per Serving

Serving Size: 1 piece or 1/8 pie
Calories 240
Calories from Fat 110
Total fat 12g
Saturated Fat 5g

Cholesterol 95mg
Sodium 280mg
Total Carbohydrate 30g
Dietary Fiber 3g
Sugars 12g
Protein 5g

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