The Great Pumpkin Pumpkin Pie Recipe -
The Great Pumpkin Pumpkin Pie Recipe

The Great Pumpkin Pumpkin Pie

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"Your house will be filled with one of autumn's most distinctive aromas when you bake this delicious pumpkin pie!"

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Original recipe makes 1 (9-inch) pie Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 375 degrees F.
  2. Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp.
  3. Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
  4. Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
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  • Serving Size: 1 slice (1/8 pie)

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Nov 27, 2006

This pie wasn't my favorite. It was too spicy for my taste. I think next time I will trade the ginger for some nutmeg.


46 Ratings

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.)

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.

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.

Nov 04, 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!!!

Aug 08, 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 :)

Jul 18, 2005

I was just bored today and decided I would make something to eat. I came on 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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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 285 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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