Thanks
Oh, sorry, I forgot to change that part of the recipe. The tbsp of Splenda is what you use instead of sugar. Of course it’s only one tbsp of sugar for the whole pie and even with the milk and crust I think it comes out to 2 grams of carbs per slice.
With this much flavor though, you cannot tell the difference between splenda and sugar. I’m telling you, be prepared to be making these. None of my kids like pumpkin pie. But they will do a dance in the kitchen when they see me making this one. I made these for a cake walk at my daughter’s fall festival at her school(wrapped the pie plate with lid in saran wrap and froze it until a few hours before the walk to keep it chilled and firm) and a teacher’s children won it. I got hunted down to get the recipe, LOL. I guess when you are a diabetic (I wrote sugar free and the boy got it for his diabetic dad) and you find something you like to feel normal again, you grab it!