Classic Pumpkin Pie with Splenda Brown Sugar Blend
A delicious and easy classic pumpkin pie with a low-sugar twist.
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Equipment
- Deep dish pie pan
- Pie weights or dried beans
- Large bowl
- Whisk
- Stand mixer with whisk attachment
- oven
Ingredients
- 1 15 oz canned pumpkin puree or 2 cups homemade pumpkin puree
- 3 eggs
- 1 tbsp vanilla
- 3/4 cups Splenda brown sugar blend or 1 1/4 cups packed brown sugar
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/4 tsp pepper
- 1 15 oz. can evaporated milk
- 1 pie crust***
- 2 cups heavy whipping cream
- 1 tsp Splenda or sugar
- 1 tsp vanilla
- cinnamon
Instructions
- Preheat over to 375 degrees F.
Make the pie crust
- Roll out the chilled pie crust and place into a 9-inch deep dish pie dish. Crimp the edges with a fork or flute the edges with your fingers. Brush edges lightly with an egg wash (beat 1 egg with 1 tbsp water), if desired
- Cover the pie crust with aluminum foil. Fill with weights or dried beans evenly distributed through the pie dish.
- Prebake the crust for 10 minutes. Carefully remove the beans or weights and the aluminum foil. Discard beans.
- Prick the bottom of the crust with a fork to create steam vents and return the crust (without the foil and weights) to the oven for 7-8 minutes or until the bottom is JUST starting to brown.
Make the filling
- In a large bowl whisk together the pumpkin, 3 eggs, and Splenda brown sugar blend until well combined.
- Add the cornstarch, salt, pumpkin pie spice, pepper, and evaporated milk. Whisk vigorously until everything is blended.
- Pour pumpkin pie filling into the warm crust. Only fill it about 3/4 of the way up. (If using a deep dish pie dish you might have a little bit left over. If using a regular pie crust you will have enough for two shallow pies. Do not overfill.)
- Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center may still be wobbly - that's ok. After 25 minutes of baking you might want to cover the edge of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at 50 minutes, 55 minutes, 60 minutes, etc...
- Once done, transfer the pie to a wire rack to cool. Allow to cool for at least 3 hours before garnishing and serving.
Make the whipped topping
- Add heavy cream, vanilla, and sugar or Splenda to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form. Transfer to a piping bag and decorate as desired.
- Sprinkle with cinnamon.
Notes
***I use a Pillsbury pie crust or use the crust from this Cherry pie. I also love pumpkin pie in a graham cracker crust. To make a graham cracker crust combine 1 1/2 cups graham cracker crumbs, 2 tbsp brown sugar Splenda or 1/4 cup brown sugar, and half cup of melted butter. Bake at 375 degrees F for 8-10 minutes until just lightly browned.
To make pumpkin puree: Preheat oven to 375 degrees. Lin a baking sheet with parchment paper. Cut pumpkin in half and scoop out seeds. Brush flesh with olive oil, sprinkle with salt and place cut side down on the parchment paper. Roast for about 50 minutes until it easily pierces with a fork. Remove from oven and allow to cool completely. Once cool, scoop out the flesh and transfer to a blender or food processor and process until smooth.
I make this pie with Splenda for my Dad who is a diabetic. I generally cook with sugar unless I'm making special treats for him. I do include some sugar free recipes because I know sugar free baking can be tricky and these recipes have been perfected over the years. Feel free to substitute the sugar options if you do not have to watch your sugar.
Cover leftovers tightly and store in the refrigerator for up to 5 days.
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Servings: 8 slices