Rating: 4.22 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C).

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Recipe Summary test

prep:
30 mins
additional:
13 hrs 20 mins
total:
13 hrs 50 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.

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  • In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).

  • Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

Nutrition Facts

200 calories; protein 6.9g; carbohydrates 21g; fat 10.2g; cholesterol 60.2mg; sodium 372.7mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
12/07/2009
This is a very good recipe minus the aspartame. I used 1/4 cup of agave nectar sweetner instead of aspartame. Aspartame has been found to cause brain cancer and other types of cancers. Please try and always use natural sweeteners like honey maple syrup or agave nectar to replace sugar. Agave nectar registers the lowest on the glycemic index chart and it has a very sweet taste so less agave nectar used in recipes give your desserts a sweet taste and it replaces the sugar nicely and the taste is wonderful!!! Thanks for the recipe! Read More
(29)

Most helpful critical review

Rating: 1 stars
01/20/2016
The pumpkin filling texture felt greasy in the mouth. The mixture setup fine but the greasy film it left in the mouth was disgusting. Read More
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/07/2009
This is a very good recipe minus the aspartame. I used 1/4 cup of agave nectar sweetner instead of aspartame. Aspartame has been found to cause brain cancer and other types of cancers. Please try and always use natural sweeteners like honey maple syrup or agave nectar to replace sugar. Agave nectar registers the lowest on the glycemic index chart and it has a very sweet taste so less agave nectar used in recipes give your desserts a sweet taste and it replaces the sugar nicely and the taste is wonderful!!! Thanks for the recipe! Read More
(29)
Rating: 5 stars
10/19/2010
made this as practice run for thanksgiving my dad is diabetic and looking for a good pie recipe. i thought it worked well and his choice for sweetener is Equal. can't use things like agave for him. Read More
(13)
Rating: 4 stars
09/26/2012
With the holidays coming around my diabetic sister was getting a bit forlorn as she loves Pumpkin Pie. I decided to try this recipe - and I made a low-fat whole wheat crust myself - and it was pretty good for a sugar-free dessert. I found that it had an odd aftertaste but it was delicious anyway. And my sister thought so too but of course she doesn't have the privilege of indulging often. The only changes I made - aside from making the crust myself - was that I used egg beaters to cut some extra fat. I also used granulated splenda as that's what I have (1 packet of artificial sweetener = 2 tsp granulated splenda) With that and using skim evaporated milk I was able to come up with a pie that totaled about 133 calories 4 grams of fat 8 grams of sugar 18 grams of Carbohydrate and healthy vitamins out the wazoo! I may try another recipe or tinker with this one to see if I can get rid of the aftertaste. Read More
(2)
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Rating: 5 stars
12/16/2012
Wow! I was a bit dubious about this recipe because it's a no-bake. The texture turned out to be like any other pumpkin pie!! I'm completely surprised how good this pie is... Because it's no bake there is no real bitterness from the sweetener. I used splenda. After I added the splenda the filling had a tiny bitter after-taste... not too detectable. However once it set the bitterness was gone. Next time I will wait until the filling is at room temp to add the splenda. I used a store bought graham cracker crust... so 1/8 of pie only had 27 carbs total... very satisfying too!! Wonderful!! Thank you so much for the recipe! Read More
(1)
Rating: 5 stars
12/25/2013
Easy to make and tasted great Read More
Rating: 5 stars
11/27/2020
great thanks. Will make again. Just like the sugar version. Read More
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Rating: 1 stars
01/19/2016
The pumpkin filling texture felt greasy in the mouth. The mixture setup fine but the greasy film it left in the mouth was disgusting. Read More