Pumpkin Pie

Pumpkin Pie

  • Makes8 servings
  • Total Time1 hr
  • Calories133
  • Made withSplenda Granulated Sweetener


    • 1 refrigerated pie crust
    • 425 g can pumpkin puree
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • ½ teaspoon salt
    • ⅛ teaspoon ground cloves
    • 1 teaspoon vanilla extract
    • 3 large eggs, lightly beaten
    • 24 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy133 kcal170.51%
    • Total Fat7.30 g9.36%
    • of which saturates1.50 g0.55%
    • Total Carbohydrate16.30 g5.93%
    • of which sugars2.90 g1.05%
    • Fibre4.80 g17.14%
    • Protein3.80 g7.6%
    • Salt0.00 g0%



    Preheat oven to 180°C.


    Fit pie crust into a 23 cm pie plate according to package directions; fold edges under and crimp.


    Line the pie crust with parchment or aluminium foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 10 to 12 minutes. Remove the weights and lining, and bake for 5 minutes more. Remove from the oven.


    In a large bowl, stir together pumpkin, Splenda Granulated, cinnamon, ginger, salt and cloves. Add eggs and vanilla, stirring until blended. Pour filling into pie crust.


    Bake for 50-60 minutes or until set in the centre. Cool completely on a wire rack.

    Made with

    Splenda Granulated Sweetener

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