Splenda Pumpkin Pie

Splenda Pumpkin Pie

Ingredients: Calories: Protein:

1 can 15 oz Pumpkin 140 / 7

¾ cup Splenda 0 / 0

1/3 cup Splenda Brown Sugar 320 / 0

4 teaspoons Pumpkin Pie Spice 40 / 0

½ teaspoon Salt 0 / 0

1/8 teaspoon Ground Cloves 5 / 0

3 Eggs, lightly beaten 240 / 21

1 teaspoon Vanilla Extract 10 / 0

¾ Cup Heavy Whipping Cream 600 / 0

Optional:

1/8 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

Pillsbury Pie Crust 640 / 8

Total for 8 slices 1,995 / 36

 

DIRECTIONS

1. PREHEAT oven to 375 degrees F.
2. Place Premade Pie Crust in a glass pie plate
3. Stir together the pumpkin and the next 5 ingredients until blended. Add eggs and vanilla until blended. WHIP the filling until it is frothy and filled with air. The more frothy, the better.
4. Pour the filling into the premade pie crust (remember to be sure to have it’s aluminum pie plate be sitting in a glass pie plate, as this will make it bake more even and keep it from cracking when you remove it from the oven.
5. Optional: Dust the frothy top with Ground Cinnamon and Ground Nutmeg.
6. BAKE for 50 to 60 minutes or until set in the center. Cool completely on a wire rack. Splenda seems to cook faster than sugar, so check the pie every 5 minutes after 50. Please note that Splenda makes the baking pie very fluffy and it will rise to an extremely alarming height. Be not afraid. The pie filling will settle to the normal pie dimensions and a more typical depth as the pie cools. (Hence another reason for the glass pie plate, as it helps keep the pie from shaking as you remove it from the oven.

 

NUTRITION INFORMATION

8 Servings 250 calories 4.5 grams protein