Pie Test #7: Sweetened Only With Splenda (But More)

So I was in a hurry, and I committed multiple flubs with this pie.  I didn't sufficiently beat the eggs into the pumpkin mixture, so there were a few blobs of cooked egg white.  I forgot to cook at a higher temp for 15 minutes then reduce...baked the whole time at 350.  Then, baked a little too long, but just a little.  The fluting on the crust was just, well, ugly.

But, even with all those problems, I was able to make the evaluation I planned.  As you may recall from pie test #6, I sweetened only with Splenda and found the results less sweet than I like.  This time I again sweetened only with Splenda, but I increased the amount of Splenda from 3/4 cup to 1 full cup.

The verdict:  The full cup of Splenda produced the desired level of sweetness.  However, I think it lacks some of the mouth-feel that sugar provides.  It's not a huge difference, and we should expect there to be trade-offs for giving up sugar.  But, with that said, I think I would prefer to add a little sugar back in.  I was happy with the half sugar/half Splenda pie from test #5.  My next attempt will probably involve a one-third sugar/two-thirds sugar split.  Then, we should know the best ratio to balance carbs, taste, and texture.