Sugarless Pumpkin Pie

Sugarless Pumpkin Pie

8
Connie Head 0

"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."

Ingredients {{adjustedServings}} servings 217 cals

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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.
Tips & Tricks
Sweet Potato Pie I

This is a satisfying Southern dessert that's perfect in fall and winter.

Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

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Reviews 8

  1. 9 Ratings

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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.
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.

AMYHAWK
11/10/2007

If you are looking for the world's best pumpkin pie, this isn't it. It is however a great sugarless pumpkin pie. The texture is much lighter and fluffier than regular pumpkin pie -almost more like a heavy mousse than a custard. (I assume this has to do with using powdered milk rather than condensed milk which you can't use if you want the pie to be sugar-free.) As another reviewer mentioned the pie is not very sweet. This is true, but I kinda like that. I'd rather have the sweetness come from the whipped cream. The flavor is going to depend very heavily on what pumpkin spice blend you use. The recipe I used (from Better Homes and Gardens New Cook Book) was a little too stong on the ginger and maybe the nutmeg for such a light pie: 1tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg. I also grated the fresh nutmeg over the top of the pie as the recipe directs but I found this to be too strong especially as nutmeg is rather bitter by itself and this isn't a very sweet pie. I will leave it off next time. Overall this pie was pretty good. I made two for a work party that had more than enough pumpkin pie and one of the pies disappeared entirely with only good things about it. I may try a recipe that uses evaporated milk next time to see how it compares. However, since I had none on hand this time this recipe was perfect for me!