We had a break in the super hot summer weather & Dunkin came out with their fall menu, so I was feeling a little pumpkin vibes!

I had an extra pie crust in the fridge so it was the perfect time to try Splenda’s Magic Baker Sugar Substitute since it’s supposed to be 1 to 1.

Some zero sugar cool whip and Smucker’s Sugar Free Caramel Sundae Syrup matched so well with this recipe. They’re optional but definitely a great addition for a fancy treat!

Ingredients:

• Prepared pie crust
• 3 eggs
• 15oz can pumpkin purée
• 3/4 cup Splenda Magic Baker Zero Calorie Sweetner
• 1/2 tsp each pumpkin pie spice and cinnamon
• 1/4 tsp salt
• 12oz can evaporated milk
• 1/4 cup milk

Directions:

1. Preheat oven to 450°F
2. Prepare pie crust in the pie dish
3. Beat the three eggs together then add the pumpkin, Splenda, spices, salt and mix
4. Slowly add the evaporated milk and regular milk
5. Pour into pie crust and dust with a little more cinnamon
6. Bake for 15 minutes then turn down temperature to 375°F for 45 mins or until a knife comes out clean
7. Let cool for a few hours and enjoy or refrigerate and then enjoy (which is how I prefer)

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