Pumpkin Pie Recipe


Combine flour, SPLENDA® Brown Sugar Blend and salt in a large bowl. Work butter and shortening into the flour with a pastry cutter or by pulsing in a food processor until a rough, crumbly texture. Add 3 tbsp (45 mL) of the water and mix or pulse to bring dough together, adding a little more water as needed. Shape dough into a disk and chill for an hour before rolling.

Preheat oven to 400°F (200°C).

On a lightly floured surface, roll out dough to just under 1/4-inch (5 mm) thick. Dust the bottom of a 9-inch (23 cm) pie shell with flour and line with dough. Trim edges and crimp edges. Chill while preparing filling.


Whisk pumpkin with SPLENDA® Brown Sugar Blend, molasses spices and salt. Whisk in eggs, then whipping cream. Pour into chilled pie shell.

Bake for 10 minutes, then lower temperature to 350 °F (180 °C) and bake for 30 to 40 minutes, until filling puffs just a little around edges but still has a bit of jiggle in centre when moved. Allow to cool to room temperature, then chill completely.

To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300°F (110°C) oven for 15 minutes before slicing. Serve with spiced whipped cream.


  • 1/3 cup (80 mL) unsalted butter, cut into small pieces and chilled
  • 1/3 cup (80 mL) vegetable shortening, cut into small pieces and chilled
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 Tbsp (15 mL) SPLENDA® Brand Brown Sugar Blend
  • 1/2 tsp (2 mL) fine salt
  • 4 to 6 Tbsp (60 to 90 mL) ice water
  • 2 cups (500 mL) canned pumpkin
  • 3/4 cup (180 mL) SPLENDA® Brand Brown Sugar Blend
  • 3 Tbsp (45 mL) fancy molasses
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/4 tsp (1 mL) ground allspice
  • 1/4 tsp (1 mL) ground cloves
  • 1/2 tsp (2 mL) fine salt
  • 3 large eggs
  • 1 1/3 cups (325 mL) whipping cream

Nutrition information

per serving
Total Fat 29.00g
Saturated Fat 15.00g
Sodium 310.00mg
Total Carbohydrates 46.0g
Fibre 2.00g
Sugars 25.00g
Protein 6.00g

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