Sugarless Pumpkin Pie II

Sugarless Pumpkin Pie II

39 Reviews 4 Pics
Carol
Recipe by  Carol

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

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Ingredients

Adjust Servings

Original recipe yields 1 pie

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 (39)

Rate This Recipe
Wonder Wanda
114

Wonder Wanda

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 cup of sugar or sometimes even more. So, if you want to use a full 15-oz can of pumpkin (most crusts hold that much), I think you'd need more like 12 to 18 sweetener packets for it to taste like a regular pie, and about 3 times the spices. At least that's how I'm going to make it for Christmas (I think I'll use 14 packets.)

juliega
64

juliega

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 and I basically drew from both recipes to make a good sugarless pie. I used the full 15 oz. can of pumpkin, a full can of evaporated milk, two eggs, about 2 tsps. of pumpkin pie spice (but went a little light on the 2nd tsp), 2 eggs and 36 packets of Splenda (equivalent to 3/4 c sugar called for by Libby's). I also followed Libby's cooking recommendations which was cooking the pie for 15 minutes at 425 degrees and then 50 minutes at 350 degrees. The pie did not turn out smooth looking like the one in the picture(there were several cracks) but it was done and it tasted delicious. And, it fit perfectly into a 9 inch pie crust. No one could tell that it was sugarless. So I would recommend this recipe as a guide but if you don't want to waste a partial can of pumpkin and a partial can of evaporated milk, then follow my guidelines and you will have a delicious sugarless pie!

SWIMMERK
64

SWIMMERK

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 part is not eating it all at once :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 146 cal
  • 7%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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