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

Pumpkin is good, I also like sweet potato pie

Dang, now you're makin me hungry !!

Sounds delish, Dave !!

and punkin' is healthy for you... one of those orange vegetables... the carotene ya kno' !

You need to send this over to the "Failing eyesight" thread !!!

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