“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.” - by Connie Head
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 217 cal
- 11%
- Fat
- 9 g
- 14%
- Carbs
- 19 g
- 6%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Made this at Thanksgiving for the diabetics in my family and they all loved it. It tastes just as good as the regular version...." See more"
Wendy M.
"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 brow..." See moren sugar substitute and it turned our well."
Greek Lover Boy
"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 o..." See moren 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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