Directions
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.
Nutritional Information
- Serving Size
1/8 servings of recipe
- Calories 240
- Calories from Fat 100
* Percent Daily Values are based on a 2000 calorie diet.
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% 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%