How to Bake An Easy Scrumptious Splenda Pumpkin Pie

Pumpkin is a superfood that shouldn't only be on our tables during the holiday season. It is incredibly inexpensive and available year-round in canned form.

Pumpkin contains carotenoids, which are antioxidents that have the power to ward off serious diseases such as heart disease, some cancers and many other illnesses.

The more carotenoids that we can incorporate into our diets, the healthier we will be. We can use pumpkin in desserts, soups and in various other ways.

The most popular use for pumpkin is in the traditional pumpkin pie. With turkey, pumpkin pie is the face of the family Thanksgiving dinner. However, we should be mindful that pumpkin pie, like most traditional pies, is high in white sugar. Sugar is a major culprit in many diseases such as diabetes, and should be avoided whenever possible.

So, what's the answer? One option is to use Splenda Granular or a generic brand. Splenda Granular is an alternative sweetener (sucralose) that has only 96 calories per cup (compared to sugar's 770 calories per cup). Its safety has been proven in numerous studies over a 20 year period.

The body does not recognize sucralose as sugar or a carbohydrate, so it is not used by the body for energy, making a serving virtually calorie-free. Best of all, it does NOT affect blood glucose levels and has no effect on insulin secretion, so it is safe for diabetics.

Some recipes are more easily converted from sugar to Splenda than others. Pumpkin Pie is wonderful when baked with this sugar alternative. The following is a recipe for traditional pumpkin pie baked with Splenda or generic.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 9 inch unbaked pie crust
• 1 can pumpkin - 15 oz.
• 3/4 c. Splenda Granulated or generic brand
• 1/3 cup brown sugar
• 1 3/4 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup half-and-half
• 3 large, slightly beaten eggs
• 3/4 teaspoon vanilla extract

1. Preheat your oven to 375 degrees.

2. In a large bowl, add the pumpkin and all other ingredients except the eggs and vanilla. Stir with a spoon until well-blended.

3. Now add the eggs and vanilla and stir until blended well. Pour this filling into your unbaked piecrust.

4. Bake at 375 degrees for 50 to 60 minutes or until the pie is set in the center. Cool completely before serving.

5. Pumpkin pie is a great way to add a superfood to your diet. Using Splenda Granulated or generic brand will make this dessert guilt-free for all members of your family. While some people are wary of using sugar substitutes, the consequences of consuming white sugar must be considered. There is a reason for the obesity and bad health of our people (even our children), and the signs point to the over-consumption of sugar.

[alltrails]

on 11/25/2009 The texture does come out different in some recipes, Missnye, but not usually when dealing with pudding/custard type desserts like pumpkin pie. Thanks for your question! alltrails.

[missnye]

on 11/25/2009 Does the volume come out different when using Splenda?

[abtex]

on 11/25/2009 This looks like a great Splenda Pumpkin Pie. 5*

[omghow]

on 11/23/2009 Thanks for sharing the recipe. It still the holidays.

[jgallaherdesign]

on 11/23/2009 having family members that really need to watch their blood sugar, this is a great article! Thanks for the eHow!