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The Great Pumpkin Pumpkin Pie
SUBMITTED BY:
Maker of SPLENDA® Sweetener Products
"Your house will be filled with one of autumn's most distinctive aromas when you bake this delicious pumpkin pie!"
RECIPE RATING:
Read Reviews
(41)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
Original recipe yield 1 (9-inch) pie
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 (15 ounce) package refrigerated piecrust
1 (15 ounce) can pumpkin
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half-and-half
3 large eggs, lightly beaten
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 375 degrees F.
Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp.
Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
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REVIEWS
Reviewed on Oct. 31, 2004 by Edie
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Edie
Oct. 31, 2004
This is my new favorite holiday pie! You would never know that the sugar has been reduced.The spices are just perfect and the taste is fantastic. Even if I weren't watching my calories I would make this pie. (P.S. I used fat free half and half to cut the calories even more.)
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11 users found this review helpful
This is my new favorite holiday pie! You would never know that the sugar has been reduced.The...
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Reviewed on Nov. 29, 2004 by
MWICKLANDER
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MWICKLANDER
Nov. 29, 2004
This thanksgiving I made two pumpkin pies. One using this recipe, and one using the tradition recipe on the can of pumpkin. I made this low-sugar pumpkin pie mainly because my aunt and grandfather are both diabetic, but it ended up being a hit with everyone! My grandmother says it's the best pumpkin pie she has ever tasted, and thats saying something considering shes tasted a lot of pie in her 80+ years on this earth. My 12 year old sister refused to try it, saying she didn't like fake sugar. However, I tricked her into eating a peice of this pie by telling her it was the regular kind. She loved it and admitted that it was even better than the other stuff.
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9 users found this review helpful
This thanksgiving I made two pumpkin pies. One using this recipe, and one using the tradition...
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Reviewed on Nov. 4, 2006 by txsonray
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txsonray
Nov. 4, 2006
I made this for my family and OH MY GOD!! it was delicious, could even tell it was made with splenda!! It's gonna be a hit for the holidays!!!
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8 users found this review helpful
I made this for my family and OH MY GOD!! it was delicious, could even tell it was made with...
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Reviewed on Oct. 22, 2005 by
Javamommy
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Javamommy
Oct. 22, 2005
This was very tasty! I made this after dinner and it's already 3/4's gone! I did use regular sugar instead of splenda and still came out great. I liked the fact that you could use Half & Half instead of evaporated or sweetened milk.
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8 users found this review helpful
This was very tasty! I made this after dinner and it's already 3/4's gone! I did use regular...
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Reviewed on Jul. 18, 2005 by MUSICEUPHONY
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MUSICEUPHONY
Jul. 18, 2005
I was just bored today and decided I would make something to eat. I came on allrecipes.com looking for something and somehow, in the middle of summer, pumpkin pie seemed like a good idea. The pie is delicious, though next time I will be careful to either make my own crust or buy a better brand. I did not use splenda, instead using normal sugar, only because I do not have lots of money and couldn't afford to spend any extra on splenda. It turned out magnificent and I appreciate this post.
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6 users found this review helpful
I was just bored today and decided I would make something to eat. I came on allrecipes.com...
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Reviewed on Nov. 26, 2004 by CAROLMERNA
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CAROLMERNA
Nov. 26, 2004
I have two diabetics in my immediate family, so this pumpkin pie was a must for Thanksgiving dinner. It got rave reviews from everyone who ate it. I made it exactly as the recipe read.
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6 users found this review helpful
I have two diabetics in my immediate family, so this pumpkin pie was a must for Thanksgiving...
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Reviewed on Nov. 2, 2006 by DMD75
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DMD75
Nov. 2, 2006
Having tried quite a few sugarfree pumpkin pie receipes over the years, this is by far THE BEST YET!!!!
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5 users found this review helpful
Having tried quite a few sugarfree pumpkin pie receipes over the years, this is by far THE...
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Reviewed on Oct. 26, 2006 by debtru
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debtru
Oct. 26, 2006
I used low fat evaporated milk instead of whole evaporated milk, but other than that, I followed the recipe, even using REAL brown sugar. It was great, not too creamy, but the tast was just fine, and I WILL make this one again!
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5 users found this review helpful
I used low fat evaporated milk instead of whole evaporated milk, but other than that, I...
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Reviewed on Aug. 8, 2005 by Cariel
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Cariel
Aug. 8, 2005
I tried it, it's a wonderful recipe, but I wouldn't encourage people to use SPLENDA in general. Aspartane, the other kind of non-suger sweetener, has already been scientificly proven to be dangerous for your health, and it's probably only a matter of time until the same thing happens with SPLENDA. But otherwise, it was very good :)
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5 users found this review helpful
I tried it, it's a wonderful recipe, but I wouldn't encourage people to use SPLENDA in...
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Reviewed on Nov. 3, 2004 by NURSELISA_99
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NURSELISA_99
Nov. 3, 2004
This was pretty good, but the texture was a bit lighter than I'm used to with pumpkin pie. I made my own crust with walnuts, butter, and a bit of flour. I think next time I make a pumpkin pie, I will use a regular sugar recipe and just sub Splenda for the sugar.
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5 users found this review helpful
This was pretty good, but the texture was a bit lighter than I'm used to with pumpkin pie. I...
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The Great Pumpkin Pumpkin Pie
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