Pumpkin pie

Posted by: MrB

Pumpkin pie - 11/30/13 09:10 AM

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?

Posted by: Pirate

Re: Pumpkin pie - 12/01/13 09:43 PM

Pumpkin is good, I also like sweet potato pie
Posted by: DLC

Re: Pumpkin pie - 12/01/13 11:35 PM

Dang, now you're makin me hungry !! frown

Sounds delish, Dave !!

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

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

Posted by: MrB

Re: Pumpkin pie - 12/02/13 07:15 AM

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.