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"This is an excellent carb friendly substitute for traditional pumpkin pie. It was just what I was looking for - something eggy and sweet. I made some modifications: 1 I used all Splenda granulated, not the blend, 2 for the pie pan, I melted about 1 tbs. regular (not unsalted butter for the non-stick effect, and 3 pumpkin pie spice was used exc..."
Nov 29, 2011 on Food.com