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.

jazzylou
10/18/2008

I'm giving this recipe 5 stars simply because my daughter loved it and my husband didn't complain. I used light Soya milk in place of the powder milk. There were no leftovers. Thanks for the recipe