Sugarless Pumpkin Pie II

Sugarless Pumpkin Pie II

40

"A good pie for the diabetic and doesn't have an aftertaste."

Ingredients

{{adjustedServings}} servings 146 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
  3. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.
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Reviews

40
  1. 46 Ratings

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We used a full 15-oz can of pumpkin and forgot that 6 packets of Splenda wasn't nearly enough... that only converts to 12 teaspoons of sugar = 1/4 cup of sugar. A regular pumpkin pie uses 3/4 c...

I have made this pie two different times with good results but I must say I didn't follow this recipe exactly. This recipe is similar to the one on the back of a Libby's 15 oz can of pumpkin an...

Wonderful! I originally created this pie for my diabetic grandmother but loved it so much I ate most of it myself! Baked in muffin pans without the pie crust it is a great snack...the hardest ...