Sensibly Delicious Pumpkin Pie

By melanieroe

Prep: 15 min
Cooking: 55 min
Cooling time: 2 hrs cooling
Yields: 8 servings

NUTRITION FACTS
Serving Size 1/8 of recipe
Calories 240
Calories from Fat. 100
% Daily Value
Total Fat 11g 17%
Saturated Fat 5g 26%
Cholesterol 70mg 23%
Sodium 350mg 15%
Carbohydrates 30g 10%
Dietary Fiber 2g 10%
Sugars 15g
Protein 6g
Vitamin A 130%
Vitamin C 0%
Calcium 15%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet

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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Details

Servings 8
Adapted from verybestbaking.com

Preparation

Step 1

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 in preheated 425° F. oven 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.

*1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

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.