sugarless-pumpkin-pie

Sugarless Pumpkin Pie

3 Reviews Add a Pic
Connie Head
Recipe by  Connie Head

“A yummy pumpkin pie with NO sugar added.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
  2. Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

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Reviews (3)

Rate This Recipe
DAWN MARVIN
31

DAWN MARVIN

Turned out great! Love the sugarless as big help on the diet... rich, very rich. May blow the diet totally by eating the whole thing myself!

KITTENFOREMAN
29

KITTENFOREMAN

The texture was pretty good and the pie held together well when cut and looked nice. The flavor wasn't bad and I definitely like the whole sugar free thing but it just wasn't very sweet at all. If I made this again, I'd add more of the artificial sweetener or maybe even a little real sugar.

Veronica S. from Pa
25

Veronica S. from Pa

My dad is visiting for Christmas and is a diabetic and has other health issues so I really try to be careful what I make for him. It isn't easy to find something tasty. This was wonderful. I recommend this to anyone that has to control their sugars...even dieters.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 19 g
  • 6%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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