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Sugarless Pumpkin Pie

Sugarless Pumpkin Pie

Connie Head

Connie Head

A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MRBD
9

MRBD

12/8/2009

Made this at Thanksgiving for the diabetics in my family and they all loved it. It tastes just as good as the regular version.

Wendy M.
8

Wendy M.

10/19/2006

I made this with Splenda and thought the consistancy was very similar to real pumpkin pie. I've made it twice now. I'm still using 1/3 cup Splenda but, the last time I added a little Sugar Twin brown sugar substitute and it turned our well.

Greek Lover Boy
7

Greek Lover Boy

11/2/2007

i bet it tasted better the second time. the secret is sugar twin for baking. splenda is great in cold drinks like lemonade. but terrible for baking. even if you follow baking the adjustments listed on the package (add flour, baking powder, etc.) it's still got that aftertaste. so this year's pumpkin pie will definately be with sugar twin.

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