Splenda Pumpkin Pie Food

CREAM CHEESE PUMPKIN PIE WITH SPLENDA

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Combine softened cream Cheese with canned pumpkin and beat till smooth.
• 3. Then add splenda granular & Brown sugar blend along with eggs and egg yolks & melted butter & flour. Beat until blended together. Then add milk and pumpkin liquer & beat till blended.
• 4. Pour evenly into 4 (6 ounce graham pie shells, or 2 Extra serving size Graham Cracker Pie Shells, and bake in preheated 350 degree F. oven for 50 to 55 minutes till set. Top with whipped cream if desired. Each 6 0z. Pie Crust pie will serve about 6 depending on portion size.Large Graham Pie Shell serves about 8, depending on portion size.

SPLENDA PUMPKIN PIE

Steps:

• Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
• Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
• Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
• Cool the pumpkin pie before cutting into 8 servings.
• Cooking time does not include time to cool.

LIGHT CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
• In a separate large bowl, beat egg whites well.
• Stir sugar mixture into the large bowl.
• Stir in the can of pumpkin.
• Slowly stir in skim milk.
• Stir well, until all ingredients are uniformly mixed.
• Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
• Bake at 425°F for twelve to fifteen minutes.
• Reduce temperature to 350°F.
• Bake pie an additional 30-35 minutes at 350°F.
• Remove pie from oven and cool.
• Serve immediately or refrigerate until serving.

LIBBY'S SENSIBLY DELICIOUS PUMPKIN PIE

Steps:

• 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.

CRUSTLESS LOW CARB PUMPKIN PIE

Steps:

• Mix all ingredients together.
• Pour into a well sprayed pie pan.
• Bake at 350' for 30 to 40 minutes.
• NOTE: DO NOT use Splenda packets -- trust me on this one!

SPLENDA EASY PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F
• In alarge mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon.
• When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk.
• Pour into the pie crust.
• Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean.
• Cool then top with whipped topping before serving.

LIBBY'S FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
• In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
• Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.