How to Make a Splendid "Splenda" Pumpkin Pie For the Holidays

Diabetics and others watching their sugar intake can afford to indulge over the holidays just like everyone else when you serve this "Splendid" Pumpkin Pie. Top with sugar free whipped topping lightly sprinkled with cinnamon for a festive holiday touch. Grab a cup of coffee and a slice of pie just like everyone else in the group. Just remember not to over indulge, one piece is enough! If there are leftovers, refrigerate them and have another slice tomorrow or the next day. One of the keys to diabetics managing their diets is moderation!

A SPLENDID PUMPKIN PIE

• 1 9-inch unbaked pie shell
• 1 can (15 oz) pumpkin
• 3/4 cup Splenda Granular
• 2 tbsp corn starch
• 1/2 tsp cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp salt
• 2 eggs
• 1 egg white
• 1/3 cup fat-free half & half
• 3 tbsp heavy cream (or fat-free evaporated milk)
• 1 tbsp vanilla extract
• 1 tsp sugar-free maple-flavored syrup

Preheat oven to 400 degrees.
In a medium mixing bowl, blend pumpkin, Splenda, cornstarch, cinnamon, pumpkin pie spice, and salt. Mix until all ingredients are well blended. In a separate bowl, mix together the eggs, egg white, Half & Half, heavy cream, vanilla and syrup; stir well. Add egg mixture to pumpkin mixture and stir well to blend. Pour filling into the pie shell. Bake at 400 degrees for 35 to 40 minutes or until set in the center and the crust is golden brown.

Yield: 8 servings. Per serving: 160 calories, 17 g carbs, 4 g protein, 3 g sugars

Enjoy!

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