Crustless Pumpkin Pie

I'll try this but just use brown sugar or regular sugar. Man-made chemicals aren't natural and we should consume less.

One serving is nearly 8 net carbs, I do not have room in my plan for that many carbs for one dessert. Sugars are 6.4 carbs. Too costly carb wise in my opinion.

instead of the splenda i used real sugar because Splenda is BAD for you!!!!!!!!!!! I used about 6 tbsp of white sugar... it was soooo good!!

I would like to try this recipe, but can you tell me how many servings this recipe is supposed to make?

I love this recipe! I used the 3/4 oz of Splenda and just use CoolWhip Free (15 cals per serving) to sweeten it up. This is my favorite dessert!!!!

Well, Janelleas post certainly caught my interest as I use quite a bit of Splenda, but have only considered using it in cooking. I was unaware of of the Splenda Sugar Blend for Baking and found that the blend is actually 50% sugar. It seems moisture is the main issue. But, I was also reading that depending on the recipe, regular Splenda seems to work just fine. Don't take my word for it though as I skimmed through the material fairly quickly. From the Splenda site: SPLENDA® Sugar Blend for Baking helps baked goods brown, rise, and retain moistness more like those made with sugar - with half the calories and carbohydrate. You only need to use 1/2 cup of SPLENDA® Sugar Blend for Baking to replace the sweetness of one cup of sugar.

I thought splenda "for baking" is not the same as the "plain" splenda.. its a blend of splenda and real sugar. I've used it in the past and its much sweeter. 3/4 cup seems like a lot. I used splenda for baking in a chocolate pie and it only took 1/4 cup. Im confused. I'd like to try it

really helped sweet tooth. Used alot of Sugar Free cool whip. I made with 3/4 cup of splenda and still wasnt sweet enough for me but still good.

3/4 ounce of splenda? Is that supposed to be 3/4 cup? I'm confused but I would love to try this...