Creamy Pumpkin Pie

Creamy Pumpkin Pie

For Crust:


See how to make the perfect pie crust.

Roll your pie dough into a 13-inch circle and line a 9½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim. Chill and partially prebake the shell. Then cool the shell.

For Filling:


Makes 8 to 10 servings.


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Please do not think that this

Please do not think that this is an advertisement for Splenda. It is not. However, for those looking for an alternative to that horrible stuff, their company is now making a product using stevia. I have not researched it, as I would highly recommend. I recently received a sample in the mail. It was news to me, but it might be worth investigating.

This recipe sounds great, but

This recipe sounds great, but as a "new" diabetic, I recently realized that carbs = sugar. This recipe is definitely carb heavy. Since it's a one time splurge I plan to stick w/ a 'regular' recipe and make it with Splenda. I hope this is helpful.

I, for one, have done a lot

I, for one, have done a lot of research on substitute sweeteners and Splenda is one of the worst. My wife is diabetic and we use Stevia. It is natural and not man made and sweetens great in everything from coffee to baking. Enjoy.

You are totally correct :D

You are totally correct :D Thanks for posting this info.

There are a number of

There are a number of sweeteners out their, (Sweet&Low, Equal, Stevia, Splenda, plus others) some are more sweet than others. Whether manmade/artificial or natural(found in nature) the chemical compound acts as a sweetener and the body doesn't know which one you used. So choose the one that you like best, and use it everywhere in your cooking as a sugar substitute.
Any sweetener substitute can be used to replace sugar or carbs. in any recipe. This is very useful for diabetics who want to reduce their CHO intake.

Can you provide Nutrition

Can you provide Nutrition Info as my Mother-in law is diabetic, looking for a low sugar pumpkin pie

I'm diabetic myself and while

I'm diabetic myself and while I've never tried it, there are sugar substitutes specifically for baking such as Splenda. They measure cup for cup like sugar. Be aware that even if you don't add sugar, the flour in the crust, the pumpkin and even the cream add carbs.

Here is a Splenda/sugar

Here is a Splenda/sugar conversion chart, so you can just switch it in the recipe.