Directions:
- Preheat oven to 425°F.
- 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 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.
- Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
- Note: 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.24 Kcal (277 kJ) | ||
| Calories from fat | 22.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Cholesterol | 66.55mg | 22% | |
| Sodium | 231.94mg | 10% | |
| Potassium | 44.89mg | 1% | |
| Total Carbs | 8.75g | 3% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 179.81 Kcal (753 kJ) | ||
| Calories from fat | 60.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 4% | |
|---|---|---|---|
| Cholesterol | 180.63mg | 22% | |
| Sodium | 629.56mg | 10% | |
| Potassium | 121.84mg | 1% | |
| Total Carbs | 23.76g | 3% | |
| Sugars | 19.96g | 29% | |
| Dietary Fiber | 0.82g | 1% | |
| Protein | 7.61g | 6% | |
| Vitamin C | 1.3mg | 1% | |
| Vitamin A | 0.8mg | 9% | |
| Iron | 1.1mg | 2% | |
| Calcium | 96.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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