I'm not a very good cook at all but I sure am trying to be a better one!

I was wondering if any of you could tell me if I can follow the regular directions on the Libby's Canned Pumpkin label (using frozen unbaked 9" deep dish pie crusts) if I substituted the following ingredients:

eggs = egg beaters
evaporated milk = non-fat evaporated milk
sugar = Splenda

Would this work? Would I have to adjust the temps or cooking times? I could never figure out why pumpkin pie requires that you adjust the temp while the pie is baking.

Thanks and sorry for being such a ditz-head.

It might be baked goods sometimes need real sugar for texture and consistency. The temp is adjusted so the crust bakes on the bottom. I've had people serve me pie where they didn't do that and the crust is unbaked, UGH! You might check Splenda's website for a recipe.

You can definitely substitute egg beaters for the egg and non-fat evap milk for the evap milk. I make these substitutions all the time when baking with little or no noticeable impact on the taste or texture of the recipe.

I also think you should be fine using splenda instead of sugar, unless the recipe calls for a lot of sugar. I never make pumpkin pie so I can't remember how important suguar is in the recipe. Splenda won't brown like sugar, so if you want the pie to be browned on top, you may want to sprinkle some sugar on top. See http://www.baking911.com/pantry/swee...artificial.htm for more info on using artificial sweetners when baking.

That's how I make my pie and it comes out awesome!

Here's the entire recipe:

1-1/2 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1 can (29 oz) Libby's 100% Pure Pumpkin
2 cans (12 fl oz each) Carnation Evaporated Milk
2 unbaked 9" deep-dish pie shells

Does that help in determine how important the sugar is?

Also, as far as browning goes, when I was googling around before I posted here I read that if you spray the top of the pie filling with cooking spray it should brown nicely. I have no idea whether or not that would work. ??

I checked out the Splenda website and they do have 2 pumpkin pie recipes but they both call for ingredients with a lot of fat.

ValRock - Are you talking specifically about pumpkin pies? Or all pies in general? That would be so cool if you've already tried these substitutions for pumpkin pie and it worked!

Thanks again ladies. Your help is so appreciated.

edited: spelling boo boos ... ooops

Sorry, I didn't specify Talking about Pumpkin pie! Just made one last week and subbed all the things that you want to sub. My husband didn't notice the difference!

ETA: I didn't do anything special to it to make it brown and it still came out just fine.

I found this recipe right here on this site. I've tried it now a couple times although I've never cooked it with the topping. No crust, is just fine. It's the pumpkin that makes the pie anyway. You should try it. It's quite good.

http://www.3fatchicks.com/cookbook/viewrecipe/846

Edit ~ I forgot to mention, I've substituted Spenda for the sugar and it made no difference.

Hey Val, you do Rock! Thanks so much for assuring me the recipe will work. I should be making my great attempt at baking this sometime this week.

Losingme - You're right. I don't mind pie w/o crust at all either but this one isn't entirely for me. It's for my 5 yr old daughter too and I'm afraid that she'd probably run for the hills fast as a jack rabbit rather than eat pie without crust. LOL! Thanks for the link though. That looks like a good one for me, myself, and I when I'm feeling really oinky. hee hee.........

splenda has a measure for measure product out that makes baking conversions much easier.
your pie will be wonderful!
i like to make mine with
molasses too, it gives the filling a deep richness and adds iron!

I just wanted to let you all know that this pie turned out fabulous!




**************YUMMMMMMMMYYYYYY!!!*************



Thanks for everything, ladies!