But I have never made a pumpkin pie. Until tonight! I love pumpkin pie and I'm limited on the sugar intake I can have so I decided to make a pumpkin pie following Libby's famous pumpkin pie recipe ( It says it's famous on the can so I'm taking her word for it....I mean why would Libby lie to me? ;) and substitute Splenda for the sugar. Here are the ingredients you need:
3/4 Cup sugar (or splenda)
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's 100 % pure pumpkin
1 can (12 fl oz) evaporated milk
1 unbaked 9 inch (4 cup volume) deep-dish pie shell
Bake in preheated 425 degree oven for 15 minutes. Reduced temperature to 350 degree's. Bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
I'll let ya know how it tastes tomorrow :) I hope the Splenda I put instead of sugar doesn't change the taste of the pie to much. We shall see.....