“This is a reduced-fat and very low sugar pumpkin pie that my diabetic husband loves. It has a nice texture and isn't too sweet. Those who prefer a sweeter-tasting pie may want to increase the amount of sugar substitute blend that's used. Remember the brown sugar blend does have sugar, so diabetics will need to watch how much is added.” - by Mona M.
Ingredients
Adjust Servings
Original recipe yields 1 9-inch pie
Directions
- Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
- In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
- Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 188 cal
- 9%
- Fat
- 8.3 g
- 13%
- Carbs
- 23.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This recipe turned out really well for me. I used liquid egg whites, but I did use regular sugar, as I didn't have any substitute on hand. I used about 1/3 cup white sugar and 1/2 cup brown sugar. ..." See moreI made my own spice blend of cinnamon, ginger, nutmeg, mace, and I forgot the cloves, but it still turned out great! Warning: when I mixed it up, I thought it was too runny. In fact it made too much mix and I had to dump some of it out so it would fit in the pie pan. I may try cutting back on the evaporated milk (maybe using 1/2 the can) next time. It baked well, though: I did the first 30 minutes uncovered, then draped a piece of foil over it. I think I ended up cooking it another 30 minutes before I took it out. It still wasn't quite set, but it set while it rested. My pie crust was a standard recipe that I use for all of my pies (I got it from The Pioneer Woman's blog, her Pam's Pie Tutorial)."
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