The classic Libby’s recipe that our grandmother’s used – but without the sugar. I use Splenda as it works well in custards. No need to reinvent the wheel here folks. This is simple goodness at its best. Make this with a crust OR WITHOUT depending on your use. My husband does not think it is PIE unless it has crust, so for holidays I make this pie using a Pillsbury All Ready Crust and it looks super homemade. (gasp, I would never use a frozen stamped crust.)

Splenda Pumpkin Pie for bariatric eating

Pumpkin Pie. To Crust or Not to Crust?
  • 1 can Libby’s Pure Pumpkin
  • 1 cup Splenda Granulated
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • Pinch salt
  • 2 eggs
  • One can of Carnation evaporated milk
  1. Preheat oven to 325 degrees. Blend pumpkin with the sweetener, cinnamon, ginger, clove, and salt. Beat in eggs, one at a time. Stir in evaporated milk. Pour into prepared pie crust OR a 9 x 13 oblong glass baking dish or a round glass pie plate and bake until custard is set near center, 30 to 35 minutes. Remove from oven and cool to room temperature. Cut and serve with a little bit of Land O Lakes Sugar Free Whipped Cream.

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