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.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

217 calories; protein 15.6g; carbohydrates 19g; fat 9g; cholesterol 48mg; sodium 378.8mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2004
Turned out great! Love the sugarless as big help on the diet... rich very rich. May blow the diet totally by eating the whole thing myself! Read More
(31)

Most helpful critical review

Rating: 3 stars
03/09/2005
The texture was pretty good and the pie held together well when cut and looked nice. The flavor wasn't bad and I definitely like the whole sugar free thing but it just wasn't very sweet at all. If I made this again I'd add more of the artificial sweetener or maybe even a little real sugar. Read More
(29)
17 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/29/2004
Turned out great! Love the sugarless as big help on the diet... rich very rich. May blow the diet totally by eating the whole thing myself! Read More
(31)
Rating: 3 stars
03/09/2005
The texture was pretty good and the pie held together well when cut and looked nice. The flavor wasn't bad and I definitely like the whole sugar free thing but it just wasn't very sweet at all. If I made this again I'd add more of the artificial sweetener or maybe even a little real sugar. Read More
(29)
Rating: 5 stars
12/28/2008
My dad is visiting for Christmas and is a diabetic and has other health issues so I really try to be careful what I make for him. It isn't easy to find something tasty. This was wonderful. I recommend this to anyone that has to control their sugars...even dieters. Read More
(25)
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Rating: 5 stars
12/08/2009
Made this at Thanksgiving for the diabetics in my family and they all loved it. It tastes just as good as the regular version. Read More
(12)
Rating: 4 stars
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! Read More
(9)
Rating: 5 stars
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. Read More
(8)
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Rating: 5 stars
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 Read More
(7)
Rating: 5 stars
11/02/2007
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 on 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. Read More
(7)
Rating: 3 stars
12/17/2006
I thought this was bland. I will not make this again. Read More
(3)
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