I havent baked in a while as I'm diabetic, and I've never really been a fan of Pumpkin pie, but I saw this recipe and gave it a shot. To begin with, I was using a deep dish 9 in plate and thought that it might need more than the recipe called for. I did move up the servings to 10, made my own graham cracker crust and that was the perfect ratio to go to. Now a few changes... I did not use real eggs, preferring to use EggBeaters instead. I did use Splenda instead of sugar and I used Smart Balance for the pecan topping, but used butter for the cheese layer and I did cut back on the Splenda for the pumpkin section as I had read that some reviewers had said the pumpkin was too sweet, so I cut it back by a quarter. I also adjusted the time to 75 minutes rather than the recommended 65 mins. All in all, I think it came out fantastic. One other thing I did was when I did the broil of the topping I just took out the rack on my double oven as the top oven is not that tall to get the pie 5 inches from the broiler and placed the pie on the floor of the top oven. It worked out fabulously and it did take three minutes on the dot in the broiler... I watched it every second it was in there through the window not wanting to have all my work ruined by this critical step. I will definitely make this again.
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I havent baked in a while as I'm diabetic, and I've never really been a fan of Pumpkin pie,...