MAKES 2 PIES
Preheat oven to 425 degrees
Combine the oil, water, flour, and tablespoon of Splenda in a large bowl. Using your hands, mix the ingredients together until it forms a ball of dough and no flour is visible. Place a sheet of wax paper on a table/counter. Put 1/2 of the dough onto the wax paper and put another piece of wax paper overtop of the dough. Using a rolling pin, roll the dough into a large thin circle. Put the dough into a 9 inch pie pan (glass is perferable, but metal also works) and press the dough around with you fingers to ensure the bottom and sides of the pan are covered with dough. Repeat to create the second pie crust
Combine the cans of pumpkin pie mix, Splenda, eggs, evaporated milk, milk, salt, cinnamon, and pumpkin pie spice into a large mixing bowl. Using a hand mixer, mix all of the ingredients together until fully combined. Pour half of the mixture into each pie crust so that the pie crust is almost filled completly up (there may be a little extra pie filling left in the bowl...do not overfill the pies). Sprinkle cinnamon on the top of the pies.
Bake the pies on the middle oven shelf for 15 minute at 425 degrees. Lower the heat to 350 degrees and bake for an additional 45 minutes. Remove the pies from the oven and place on a cooling rack or countertop (not on top of the stove).
Serve with whipped cream.
There should be 4 cups total of evaporated milk and regular milk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 345 (68%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 8.1mg||3 %|
|Sodium 65.9mg||2 %|
|Potassium 145.6mg||4 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 40g|
|Protein 3.2g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 504
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.