Splendid Pumpkin Pie!

Hey my hubby and I took the recipe on a can of pumpkin last night and followed the recipe except for the condensed milk. We used evaporated milk and splenda instead of sugar and it turned out great!! The replacement for the condensed milk is instead of two 14oz cans of that, you use 2-12oz cans of evap milk and 3 cups of splenda. We baked the pies and extra 15 minutes also. I don't know if that is because our oven is different, but we had to. Have a great holiday season and enjoy the pie! Wendy

Thanks Wendy, I love pumpkin pie. And I really love to bake especially now. I dont know what that is all about, wether it is because I have more energy now or wether I still have a crazy relationship with food. But I love to bake and I do it all the time. Then I put it in the freezer so that I dont eat it. I have a freezer full of cookies and pumpkin, apple and banana bread. Luckily one of my friends son is getting married at the end of the month and I can donate some of my baked goods to the wedding reception. Plus (dare I say it)LOL Christmas is coming. Well anyway, thanks for the tip on the receipe. Lynn

I HATE anything to do with cooking, but my hubby said he would help me and he did!! He is sweet that way. But I LOVE pumpkin anything and that bread sounds delicious! Is it regular or sf? I would love to try some sf recipes for banana and pumpkin bread. I wonder if the splenda site would have some? Wendy

Wendy, I emailed this to you, but I thought I would post it here in case one of our fellow junies were interested. So here goes, Yes it is sugar free. I got mine from a receipe from the south beach site. But you can really just take any receipe that calls for sugar and exchange it for splenda, they are interchangable. Also you can substitute applesauce for butter or shortening in a lot of bread and cookie receipes to cut the fat. I also substitute whole wheat flour to make it a little healthier. It tastes a little different sometimes but if you dont like the difference you can do half ww flour and half regular. This works especially well for receipes that are for regular bread , like french bread and yeast bread. The whole wheat flour makes bread a little dryer so the half and half works good for these breads, but in breads like pumpkin and bannana bread, they have such a high moisture content that it doesnt make a difference. So you can have the healthier bread without sacrificing the taste. Also the applesause trick only works in sweet breads and cakes and cookies, I think that it would make regular bread taste sweet, I think, I havent tried it. Maybe that is a project for later this week Well anyway, you probably didnt want such a long explanation but hopefully it was helpful. Lynn

**HIJACK** What's up Lynn? It was sooooo awesome to see you - sorry you cuaght me in a slightly fueled up state - as you can see, I can;t sit still when good music is playing. Hope to see you again someday Sharyn

Wendy, I would love to try this pie...since I don't know the basic recipe you got off the can, would you please e-mail me or post the entire recipe including the substitutions you used...my e-mail is [email protected] Thanks, Alesia

Alesia, I would love to send you the rest of the recipe, but we threw away the can of pumpkin already! Almost any can of pumpkin this time of year has a basic recipe. We used the size can for 2 deep dish or 4 regular size pies. It should have everything on there you need. Just use the evap milk and splenda instead of the condensed milk. Sorry, but I didn't keep the can cause I figured I could always just buy more! Also, someone on my MI board says that splenda.com has a pumpkin pie recipe too! Wendy