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Pumpkin Pie

Name: Pumpkin Pie
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Fall Flavors Recipes, Pies, Thanksgiving Recipes
Ingredients: 1 refrigerated pie crust, softened according to package directions; 1 (15-ounce) can pumpkin (not pie filling); 1 cup Splenda® Granulated Sweetener; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; ½ teaspoon salt; ¼ teaspoon ground cloves; ¼ teaspoon nutmeg; ¾ cup half-and-half; 3 large eggs, lightly beaten; 1 teaspoon vanilla extract

Makes 12 slices Kilojoules 543.92 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Original Sweetener

Ingredients

1 refrigerated pie crust, softened according to package directions

1 (15-ounce) can pumpkin (not pie filling)

1 cup Splenda® Granulated Sweetener

2 teaspoons ground cinnamon

1 teaspoons ground ginger

½ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon nutmeg

¾ cup half-and-half

3 large eggs, lightly beaten

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 pie)

Energy	130
Protein	3g
Total Fat	7g
- of which saturates	3g
Cholesterol	55mg
Carbohydrate	14g
- of which sugars	2g
Dietary Fibre	1g
Sodium	210mg

Instructions

Preheat oven to 375°F.
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
Line the pie crust with parchment or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 10–12 minutes. Remove the weights and foil, and bake for 5 minutes more. Remove from the oven.
In a large bowl, stir together pumpkin, Splenda Sweetener, cinnamon, ginger, salt, cloves, nutmeg, and half-and-half. Add eggs and vanilla extract, stirring until blended. Pour filling into pie crust.
Bake for 50–60 minutes or until set in the center. Cool completely on a wire rack.