Directions:
- Mix Splenda, salt, cinnamon, ginger, nutmeg, allspice and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and Splenda-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake in preheated 425°F oven 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.16 Kcal (587 kJ) | ||
| Calories from fat | 83.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 14% | |
|---|---|---|---|
| Cholesterol | 48.22mg | 16% | |
| Sodium | 284.58mg | 12% | |
| Potassium | 47.12mg | 1% | |
| Total Carbs | 11.1g | 4% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 6% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 300.76 Kcal (1259 kJ) | ||
| Calories from fat | 179.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.95g | 14% | |
|---|---|---|---|
| Cholesterol | 103.48mg | 16% | |
| Sodium | 610.69mg | 12% | |
| Potassium | 101.11mg | 1% | |
| Total Carbs | 23.82g | 4% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 1.96g | 4% | |
| Protein | 7.3g | 7% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 2.2mg | 6% | |
| Calcium | 51.9mg | 2% | |
* 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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