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?
 
Author:
Ingredients
  • 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
Instructions
  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.
CLICK HERE TO GET BACK ON TRACK JOIN NO MORE BARIATRIC REGAIN SUPPORT GROUP ON FACEBOOK

Our Products

No Regain Inspire

Check Out Our Featured Products