This isn't the answer you are looking for, but as an insulin dependent diabetic for many years, here goes.
When foods that are regularly made with sugar are adapted to sugar-free; they usually taste great, no problem there. However, you are substituting one problem for another. The sugar-free item is sugar-free, but it is not carbohydrate-free. Not to mention you will end up with more fats and oils in the item to make it palatable. The calorie count will most likely be the same, too.
Bottom line - A sugar-free dessert isn't anymore healthy than if the item was made with sugar. I would much rather have 1/2 of a slice of pie made with sugar and totally enjoy it, than an entire slice of sugar-free. There are those, diabetics included, that think they can eat all they want, as long as there isn't any sugar in the item.
Here is the link to the pumpkin pie recipe from Splenda. If you take a close look, they don't mention how many carbs are in it.http://splenda.tastebook.com/recipes/13 ... umpkin-Pie