I made a new recipe today. We're celebrating Thanksgiving with my mom, her boyfriend, and his dad and brother. His dad is diabetic so finding a pie that he can have is a little difficult. My mom called me last week and asked me to make him a sugar-free pumpkin pie so that's what I made today. I made a half recipe because it just needs to be a little one for him. I guess other people might have some, but my mom doesn't eat fake sugars and I'm allergic to them. Here's the full recipe. It's pretty much the recipe on the back of the Libby's pumpkin puree can, but with a couple changes.
1 15-ounce can of Libby's pumpkin puree
1 12-ounce can of evaporated milk
2 tsp pumpkin pie spice
3/4 cup splenda
1/2 tsp salt
Beat the eggs with your mixer, then add splenda, salt, and pumpkin pie spice. Once mixed, add your pumpkin puree. Then slowly add the evaporated milk. Bake at 425* for 15 minutes then lower the temperature to 350* and bake another 40-50 minutes (it actually took me a little more than 50). It's done when a knife comes out cleanly. Let it cool for 2 hours and then either eat or refrigerate.
Since this one will pretty much be like the Libby's recipe, I imagine it tastes pretty good.