Makes 12 slices Calories 130 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Original Sweetener
Ingredients
1 refrigerated pie crust, softened according to package directions
1 (15-ounce) can pumpkin (not pie filling)
1 cup Splenda® Granulated Sweetener
2 teaspoons ground cinnamon
1 teaspoons ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¾ cup half-and-half
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Nutrition Info Per Serving
Serving Size: 1 slice (1/12 pie)
Calories
130
Total Fat
7g
Saturated Fat
3g
Cholesterol
55mg
Sodium
210mg
Total Carbs
14g
Dietary Fiber
1g
Sugars
2g
Added Sugars
0g
Protein
3g
Instructions
Preheat oven to 375°F.
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
Line the pie crust with parchment or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 10–12 minutes. Remove the weights and foil, and bake for 5 minutes more. Remove from the oven.
In a large bowl, stir together pumpkin, Splenda Sweetener, cinnamon, ginger, salt, cloves, nutmeg, and half-and-half. Add eggs and vanilla extract, stirring until blended. Pour filling into pie crust.
Bake for 50–60 minutes or until set in the center. Cool completely on a wire rack.
Note
To further lower saturated fat, make this Homemade Pie Crust with Splenda Granulated Sweetener instead of using refrigerated pie crusts.
