Question:
Low-fat Splenda Pumpkin Pie recipe needed

Help! This is my FAVORITE Thanksgiving food, and while I tolerate sugar well, Splenda seems even better calorie-wise, and I DON'T tolerate fat well at all. So I need a low-fat recipe for pumpkin pie ASAP. I want to make one to try it before I spring it on my friends on the big day. :-)    — Julia M. (posted on November 15, 2001)

November 15, 2001
I just made two Splenda pumpkin pies and they were so delicious that no one would ever know that they were low fat, low carb and sugar free! Susan's Healthy and Delicious Pumpkin Pie cut into 1/8th's this pie has only 125 calories per slice, 9 carbs, 3 grams sugar and 5 grams of fat...including crust. 2 Pet Ritz regular pie shells... NOT deep dish...thaw shells and decoratively crimp the shell edges. 3 large eggs 1 can of pumpkin 3/4 cup Splenda 1/2 tsp salt 1 1/4 tsps cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1 can low fat evap milk (fat free has more carbs so I chose low fat rather than no fat as I watch carbs) Mix ingredients in order in a large bowl and divide between the two pie shells... bake on center shelf of oven at 425 for 20 minutes then lower to 350 for an additional 20 minutes or until center is just set. Cut each pie into 8 pieces and use Redi Whip light whipped cream to garnish... as it only has slightly more than 0 carbs, sugar and fat. Happy Thanksgiving!
   — SusanMaria

November 15, 2001
I developed this recipe so I could have a dessert on Thanksgiving and not miss out on the pumpkin pie. These little treats taste like creamy pumpkin pie. My dad took the first batch in to his office and they gobbled them up not knowing they were low fat! I took some to my last support meeting and everyone loved them! <br> <b> Creamy Mini Pumpkin Cheesecakes</b><br> <br> <b>Filling</b><br> 1 8oz Pkg. 1/3 fat cream cheese<br> 1 8oz Pkg Fat free cream cheese<br> 3/4 cup Splenda<br> 1/2 cup egg substitute (equivalent of 2 eggs)<br> 1 tsp. cinnamon<br> 1 tsp pumpkin pie spice<br> <br> <b>Crust</b><br> <p> 1 cup graham cracker crumbs<br> 2 Tbsp. low cal margerine ( I used I Can't Believe its Not Butter)<br> 2 Tbsp. Splenda<br> <p> Soften cream cheese and then beat in pumpkin, egg, splenda and spices, set aside. <p> In a separate bowl melt the margerine. Blend the graham cracker crumbs and 2 Tbsp. of Splenda into the margerine. <p> Press a scant teaspoon of the graham cracker mixture into the bottom of each mini muffin paper and top with the filling. <p> Bake at 350 for approx. 20 minutes, remove and chill before serving. <p> This recipe makes between 36 and 48 mini pumpkin cheesecakes depending on how full you fill the papers. <p> If you make 36 servings each serving will be 45 calories; 2gr. protein; .8gr sugar; 4gr carbs; 2gr Fat <p> If you make 48 servings each serving will be 34 calories; 1.5gr. protein; 1gr sugar; 3gr carbs; 2gr Fat
   — kylakae

November 15, 2001
Ooops, apparently I forgot to list the pumpkin. Sorry about that. You need one regular size can (15oz) of pumpkin for the recipe I listed. Thanks to all the lovely folks who let me know!
   — kylakae

November 16, 2001
Mmmmmm MMMMMMMMM MMMMMMMMMMMMM! Thanks gals! I'm printing these out and will try these this weekend. :-)
   — Julia M.

November 29, 2004
My daughter did a "Google" search under sugar-free pumpkin pie and got several. There was no baking, and the taste was WONDERFUL!
   — Don B.

November 29, 2004
I just use the recipe on the back of the can of Libby's pumpkin substituting Splenda where it says sugar, and using slightly less. The texture is better if it is made a day ahead. I can't tell the difference from regular pumpkin pie.
   — **willow**

November 29, 2004
Here's the one I made for my hubby for Thanksgiving day. He's a diabetic. I took a low-fat graham cracker crust first. I mixed 1 pkg. Knox gelatin with 1/2 cup of cream cheese and heated it for 1 minute in the microwave and set it aside to cool. Then I whipped 2 packages of fat-free cream cheese until it was smooth. Then I added 1 can of pumpkin and added the cooled milk/gelatin mixture and beat with mixer until smooth. Then I added 1 cup equivalent of Splenda, 1 T. cinnamon, 1 tsp. cloves and 1/2 tsp nutmeg. Pour into the graham cracker crust and set overnight.
   — Cathy S.