To me, it only makes sense to use artificial sweeteners in drinks. The reason is, a lot of the things made with artificial sweeteners just don't taste right. When I am going to have a cookie, or a biscotti--or a slice of pie--it's a treat. I'll figure out a way to make it work.
Besides, a "sugar free" pumpkin pie slice still has plenty of carbs, so why should I eat a less-than-stellar piece of pie?
One of the things I really enjoy doing is looking at labels and comparing the "regular" with the sugar-free stuff in stores. See's Peanut Brittle? More carbs in the sugar-free than the regular. Applets & Cotlets? The same.
I really don't do much baking (though I made biscotti a few years back as a family gift), so when I need to bake, I'm buying EVERYTHING. I have yet to find any combination of sweeteners that my palate can tolerate. It's just easier to use the real thing and plan for it.