I love pumpkin pie. I use the classic Libby's recipe found on their pumpkin purée cans even tho I often don't use their pumpkin. I do have a couple changes that suit me find.

Original Libby's recipe

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

What I change. I replace the 3/4 cup sugar with just under 1 cup granulated Splenda.

Also, I have better luck with the pies firming up if I cut the evaporated milk a bit. About 10 ounces or so.

Hive never had one fail.

My question to you all. I've replaced sugar with Splenda often with great results. I replace my homemade ice cream using Splenda and use egg beaters instead of the eggs. To great results

So in making Lemon Meringue pie using a mix, can I replace the sugar in the Jello packaged lemon pie mix that a lot of folks use? The cooking type, not the instant?

Dave
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