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Sugarfree Pumpkin Pie

Rated as 4.12 out of 5 Stars

"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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Ingredients

13 h 50 m servings 200 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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).
  3. Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

Nutrition Facts


Per Serving: 200 calories; 10.2 g fat; 21 g carbohydrates; 6.9 g protein; 60 mg cholesterol; 373 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

The pumpkin filling texture felt greasy in the mouth. The mixture setup fine but the greasy film it left in the mouth was disgusting.

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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...

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 ...

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 ...

The pumpkin filling texture felt greasy in the mouth. The mixture setup fine but the greasy film it left in the mouth was disgusting.

Easy to make and tasted great

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 b...