The Great Pumpkin Pumpkin pie from Splenda.com and Sugarless Pumpkin Pie from AllRecipes.com are recipes that replace sugar with Splenda to decrease the calories. Additionally, No-Crust Pumpkin Pie from DiabeticConnect.com uses Splenda to accommodate the pie for diabetics.
Splenda publishes a Great Pumpkin Pumpkin Pie recipe that has only 240 calories and 14 grams of sugar per serving. To make this pie, combine 15 ounces of pureed pumpkin and 3/4 cup of Splenda with 1/3 cup of brown sugar, 2 teaspoons of cinnamon, 2 teaspoons of ginger, 1/8 teaspoon of cloves and 1/2 teaspoon of salt. Blend well, and then add 3/4 cup of half-and-half. Mix, and blend in 3 lightly beaten eggs and 1 teaspoon vanilla extract. Pour the pumpkin filling into a premade pie crust. Bake at 375 degrees Fahrenheit for 50 to 60 minutes.
To make Sugarless Pumpkin Pie, whisk together 1 egg, 6 packets of Splenda and 1 teaspoon pumpkin pie spice. Mix in 1 cup of canned pumpkin and 1 cup of evaporated milk. Pour the filling into a pie crust, and bake at 350 degrees Fahrenheit for 30 minutes.
The No-Crust Pumpkin Pie recipe for diabetics is very similar except it omits the pie crust. For this recipe, beat 3 eggs, and add 1 cup of milk, 4 tablespoons of flour, 1 cup of Splenda and 1 can of pumpkin. Mix well, and add 1/2 teaspoon of salt, 1 1/2 teaspoons of vanilla and 1 1/2 teaspoons pumpkin pie spice to taste. Pour this into a greased pie tin, and bake at 350 degrees Fahrenheit for 60 minutes.