MrB
I invented modding!
Registered: 08/28/03
Posts: 9722
Loc: SE Kansas
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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If we don't count our blessings We are just wasting our time
#607905 - 12/02/1307:15 AMRe: Pumpkin pie
[Re: DLC]
MrB
I invented modding!
Registered: 08/28/03
Posts: 9722
Loc: SE Kansas
Yes, my pumpkin pie made with Splenda was great. I ended up using the regular mix instructions with my lemon meringue pies. They were good also but it's a good mix. One thing, it sure is easier making the meringue with my kitchenaid stand mixer.
Dave
_________________________
If we don't count our blessings We are just wasting our time