Pumpkin Pie - The Splenda Way

By barbsjustagirl

Calories: 240 Calories from Fat: 100 Total Fat:12g Saturated Fat: 5g Cholesterol: 95mg Sodium: 280mg Total Carbs:30g Dietary Fiber:2g Sugars:14g Protein: 5g

Ingredients

• * ½ (15 ounce) package refrigerated piecrust
• 1 * 1 (15 ounce) can pumpkin
• * ¾ cup SPLENDA® No Calorie Sweetener, Granulated
• * ⅓ cup brown sugar
• 2 * 2 teaspoons ground cinnamon
• 2 * 2 teaspoons ground ginger
• * ½ teaspoon salt
• * ⅛ teaspoon ground cloves
• * ¾ cup half-and-half
• 3 * 3 large eggs, lightly beaten
• 1 * 1 teaspoon vanilla extract

Preparation

Step 1

1. Preheat oven to 375 degrees F. 2. Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. 3. Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust. 4.Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.