Reviewer:

Reviewed: Oct. 26, 2008

I made this today. I did substitute 1/4 cup plus 2 Tablespoons of Splenda Blend. I used 3/4 Tablespoons of Pumpkin Pie Spice. Very good!!

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2 users found this review helpful

Reviewer:

deborah

Reviewed: Feb. 29, 2008

Very tasty.

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Reviewer:

jsacoug

Home Town: Seattle, Washington, USA

Reviewed: Feb. 10, 2008

I am on a candida diet....no sugar, white flour, dairy, etc. I made this pie and used soy milk and a whole wheat pie crust....topped off with sugar free cool whip and it was wonderful! Will make it again.

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Reviewer:

steelmagnolia222

Reviewed: Nov. 23, 2007

I made this recipe for Thanksgiving and it was a BIG hit. I also substituted the Splenda brown sugar for the brown sugar using the appropriate measure. No one even knew it wasn't real sugar in the recipe.

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Reviewer:

HDLADY1950

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Reviewed: Nov. 19, 2007

So good, so easy! My whole family loves it,including my grandkids!

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Reviewer:

ca27251

Reviewed: Oct. 12, 2007

I love this with only the cinnamon in it. It is too spicy for me with it all. Been baking it that way for 50+ years. Loved by all that eat it. Used Saccahrin until Splenda came along.

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Reviewer:

Gaynell N.

Reviewed: Oct. 12, 2007

I HAVE BEEN TAKING THIS , THE GREAT PUMPKIN PUMPKIN PIE TO ALL THE THANKSGIVING DINNER FOR ABOUT FOUR YEARS AND EVERYONE LOVED IT AND THAY SAID THAT IT WAS GOOD KEEP BRING IT BACK TO ALL THE THANKGIVING DINNER

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Reviewer:

HOAGJAN

Reviewed: Feb. 10, 2007

I have prepared this recipe at least a dozen times. It always gets rave reviews! A diabetic friend gave me a big kiss at Thanksgiving for preparing pumpkin pie that she could eat and enjoy too. I highly recommend this one!

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3 users found this review helpful